Servings: 4

Weight Watcher Smart Points: 10

Preparation Time: 30 Minutes

Cooking Time: 120 Minutes

Ready In: 150 Minutes


  • 1 large can of tomatoes (500g or 1 lb.)
  • 1 carrot, chopped
  • A carrot (young and thin if possible)
  • 1 stick of celery, chopped
  • 1 eye round roast (about 1-1.5 kilos/2-3 lbs.)
  • Olive oil
  • 1 medium onion, chopped
  • A small chunk of pancetta (cut into four thin strips)
  • Red wine
  • Salt and pepper, q.b.
  • Water or broth


  1. Prepping the roast: Lard the roast lengthwise with the carrot and pancetta, using a larding needle or your hands
  2. Tie the roast up with kitchen string to help it keep its shape
  3. Salt and pepper the roast generously.Make a soffritto by sautéing onion, carrot and celery in some olive oil in a Dutch oven (preferably oval) and when they have wilted, raise the heat a bit and add the roast, browning it lightly all over.Pour over a bit of red wine and turn the roast so it is covered all over with the wine
  4. Let the wine evaporate completely, as you scrape any brown bits from the bottom of the pot.Pass the tomatoes through a food mill into the pot
  5. Turn the roast again
  6. Add the tomato paste, if using, and enough water or broth to come up at least 2/3 of the way up the roast, if need be.Allow the pot to come to a simmer, lower the heat and cover the pot
  7. Let the roast braise until it is quite tender, turning every 15 minutes or so and adjusting the heat so that the tomato sauce simmers very gently
  8. Most recipes call for a cooking time of 2 hours, but it may well take longer, up to 3 hours, depending on the meat and the size of the roast
  9. Add water or broth if the sauce gets too thick, and adjust for seasoning at the end of cooking.Serve, sliced, on a warmed platter with boiled potatoes
  10. Pour some of the tomato sauce over the roast slices and serve the rest in a gravy boat for guest to add more, which they are very likely to do.

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