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1
Heat oven to 350 degrees F.
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2
Heat 1 Tbsp.
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3
oil in ovenproof Dutch oven on medium-high heat.
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4
Add meat; cook 8 to 10 min.
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5
or until evenly browned, turning after 5 min.
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6
Remove meat from pan, reserving drippings in pan.
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7
Add remaining oil and onions to reserved drippings; cook and stir on medium heat 5 min.
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8
or until onions are softened, adding garlic for the last minute.
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9
Stir in broth.
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10
Bring to boil, stirring constantly to scrape browned bits from bottom of pan.
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11
Add tomatoes and dressing; stir.
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12
Return to boil.
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13
Add all remaining ingredients; mix well.
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14
Return meat to pan; cover.
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15
Bake 2-1/2 to 3 hours or until meat is tender.
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16
Transfer meat to cutting board, reserving sauce and vegetables in pan.
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17
Remove and discard bay leaves and rosemary sprigs.
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18
Skim and discard fat from surface of sauce.
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19
Cut meat across the grain into thin slices.
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20
Serve with vegetables and sauce.
