1 pound roast beef
1 (16 ounce) can crushed tomatoes, undrained
1 tablespoon dry white wine
1 teaspoon dry white pepper
1 teaspoon dried oregano
1 bay leaf (optional)
5 cloves garlic, minced
In a large stockpot bring water to a boil. Add roast beef and cook for 20 minutes in the preheated oven.
Stir in tomatoes, wine, white wine, pepper, oregano and bay leaf. Mix well. Reduce heat to medium-low. Cook, uncovered, 10 to 15 minutes. Remove roast beef from skillet. . Stir for 5 minutes; remove meat from pan and reserve. Return to pan with remaining ingredients. Cover, keep warm and simmer periodically to prevent sticking. The longer it cooks, the more tender it gets!