Beef Braised in Red Wine

Okay, I made this exactly as the instructions said and the first night the meat was tough.  I then took the slices, put them back in the sauce and the next night heated them over low heat for a couple more hours and the meat came out nice and tender.  So, my feeling is that this needs to cook longer the first time around, or maybe even put it in a crockpot.  So, that is what I am going to try next time.  Cooking it in the crockpot.

Beef Braised in Red Wine
Serves: 12
Points: 3

Ingredients

1 tsp salt
1/2 tsp freshly ground pepper
1 (3-pound) beef eye-round roast, trimmed of all visible fat
4 cloves garlic, minced
1 can (28 oz) italian-seasoned crushed tomatoes (I just used regular crushed tomatoes and added my own italian seasoning)
1/2 cup red wine

Instructions

1) Sprinkle the salt and pepper all over the beef.  Spray a large nonstick Dutch oven with nonstick spray and set over medium-high heat.  Add the beef and brown on all sides, 2 minutes on each side.  Transfer the beef to a large plate.  Set aside.

2) Add the garlic to the same Dutch oven and cook until fragrant, 30 seconds.  Stir in the tomatoes and wine; gently boil until the flavors blend, 5 minutes.  Return the beef to the Dutch oven, reduce the heat, cover and simmer 1 1/2 hours.  Turn the beef over, cover and simmer until fork-tender, 1 1/2 hours longer.

3) Transfer the beef to a cutting board and cover to keep warm.  Bring the wine mixture to a boil and cook, stirring occasionally, until it reduces by a third and thickens slightly, 10-12 minutes.  Slice the beef and serve with the sauce.