Instructions: Heat oven to 350 degrees. Rub beef with poultry seasoning, garlic, salt, and pepper. Place in a large Dutch oven with cover. Add wine, and drizzle with oil.

Cover, and transfer to oven. Cook for 1 1/2 hours. Remove cover, and continue cooking until nicely browned and an instant-read thermometer inserted into center registers 130 degrees for medium or 140 degrees for well done, 30 minutes to 1 hour more.

Remove from oven. Let rest for 20 minutes. Transfer to a cutting board with a well. Skim fat from surface of juices. Slice meat against the grain into 1/4-inch slices. Transfer to a large serving platter, and ladle meat juices over beef. Serve immediately.

This recipe yields 8 to 10 servings.

Comments: The 20 minute resting period allows juices to recirculate in the meat and the internal temperature to rise about 10 degrees. If the meat is cooked to 130 degrees, it will be 140 degrees after resting.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.