Pot Roast With Wine - cooking recipe

Ingredients

1 boneless beef roast (5 lb.)
salt
freshly ground black pepper
2 Tbsp. garlic clove, finely minced
1 c. coarsely chopped onions
1 celery rib (leaves and all), finely chopped
1/2 tsp. dried marjoram
1/4 tsp. dried thyme
1 bay leaf
4 allspice berries
3/4 c. dry red wine

Preparation

Preheat oven to slow (250\u00b0).
Sprinkle the roast with salt and pepper.
Heat the oil in a Dutch oven or other heavy roaster and brown the meat lightly on all sides.
Add the garlic, onions, celery, seasonings and wine; cover.
Bake 6 to 8 hours or until the meat is thoroughly tender.
Remove the bay leaf and allspice. Put the gravy through a sieve, or puree it in a blender.
Serve with the sliced meat.