Burgundy Pot Roast - cooking recipe

Ingredients

5 lb. rolled rump roast
3 cloves garlic, minced
1 (8 oz.) can tomato sauce
1 c. Burgundy wine
1 slice orange
1/2 c. celery, chopped
1/2 c. parsley chopped
1/4 tsp. thyme
1 tsp. salt
1/8 tsp. pepper
16 small white onions

Preparation

Brown meat in Dutch oven or skillet using no fat.
Add garlic, tomato sauce, wine, orange slice, celery, parsley and thyme. Season with salt and pepper.
Cover and simmer gently about 4 hours on stove top or bake at 325\u00b0 for 4 hours.
Turn meat occasionally, adding water if necessary.
Add onions last 20 minutes of cooking time.
Transfer meat to hot platter and slice. Season gravy to taste and serve with meat.
Serves 10 to 12.