Jane's Pot Roast

1 2-3 lb. roast -- blade, 7-bone, chuck, rump, etc. Trimmed of major excess fat
2 TB oil2 onions, chopped
6 carrots, peeled and cut into 1" chunks
2 cans whole or crushed tomatoes + juice
3 cloves garlic
salt and pepper
1 bottle cheap red wine

Trim roast and pat dry. Salt and pepper liberally on both sides.In large dutch oven or other heavy, covered pot, heat oil.Brown roast on all sides, remove from pot.Add onions to pot, cook until soft and golden, stirring frequently to preventburning.Add meat to pot, with carrots, tomatoes and juice, garlic.Add 1-2 bottles of wine until meat is nearly covered by wine and juices.Bring to boil, then turn heat to low, cover, and let simmer 5-6 hours, turningmeat occasionally.