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1. Preheat oven to 350°. Sprinkle roasts with salt
and pepper. Cook 1 roast in 1 1/2 tsp. hot oil in a
Dutch oven over medium-high heat 4 minutes on each
side. Remove roast; repeat with 1 1/2 tsp. oil and
remaining roast. Sauté onion in 1 Tbsp. hot oil in
Dutch oven 4 minutes. Add garlic; sauté 1 minute.
Return roasts to Dutch oven; add broth, zest, juice,
and tomatoes.
2. Bake, covered, at 350° for 3 hours or until beef
is tender. Let roasts stand 10 minutes. Slice 1
roast, and serve with 1 1/2 cups tomato mixture.
(Reserve remaining roast and tomato mixture for pot
roast pies and soup, if desired.)
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