1 lb boneless chuck roast
1/4 cup olive oil
4 cloves garlic, crushed
1/2 med yellow onion finely chopped
4 cups cored and chopped ripe tomatoes
1- 28oz can good quality whole tomatoes, crushed with juice
1/4 cup chopped Italian parsley
1/2 cup dry white wine
1/2 cup chicken stock
1 tsp dried basil
1 tsp dried marjoram
salt and pepper to taste
Heat a heavy 4-6 quart sauce pan and add the oil onion and garlic. Saute until the onion is translucent and the add the remaining ingredients and simmer 3-4 hours uncovered stiring occasionally. Taste for seasoning. Cool and store in refrigerator.