Remove any fat from the eye round. In a bowl mix the garlic, oregano, thyme leaves, salt, and pepper. With the help of a knife and steel sharpener perforate the beef length wise. Using half of the seasoning push it inside of the orifices.

Insert into the beef orifice’s carrots, celery, and red bell pepper sticks. Tight the beef all around with the butcher string. Season the outside of the beef with the other half of the seasoning. Cover the outside of the beef with the flour. Let it rest while you prep the ingredients for the sauce.

COOKING THE BEEF Heat up a bit of oil at moderate heat in a large frying pan and brown the beef all around. Remove from the pan and place it in a large cooking pot. In the same frying pan using the oil left over sauté the onions and garlic for a few seconds. Add and sauté the rest of the diced vegetables and herbs.

Add and deglaze the pan with the wine. Let the wine reduce to half. Add the mix to the beef in the pot. Add water, tomatoes puree, salt, pepper, bay leaf and bring the liquid to a boil. Cover with a lid, lower the flame and let it simmer for 2 hours until the beef is tender. Remove the pot roast from the pot and let the liquid to reduce to the desired thickness. About half.

Remove the butcher string off the pot roast. Cut in slices and serve it with the sauce. You can serve it with mashed potatoes.

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