Here are the following ingredients:
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Follow these cooking methods/directions:
Combine Italian seasoning, paprika and salt and pepper to your taste in a small bowl. Pat roast dry with paper towel and rub all over with seasoning.
Heat a lightly oiled Dutch oven or enamelled cast-iron roaster over medium-high heat; brown roast, turning with tongs, for about 10 minutes until browned all over. Add onions, garlic, sun-dried tomatoes, stewed tomatoes, beef broth, wine and ketchup. Bring to just a boil.
Reduce heat, cover and simmer on stove-top or in preheated 325°F oven for about 3 hours or until beef is fork-tender. (Note: oven is best for maintaining a simmer.)
Transfer roast to cutting board, cover with foil and let rest for 15 minutes. Crush sauce mixture with a potato masher to thicken. Season with salt and pepper to taste. Skim off fat from sauce, if desired. Slice roast across the grain into thin slices and serve with sauce.