Marinated Pot Roast - cooking recipe

Ingredients

1 1/2 c. dry red cooking sherry
1 c. canned beef bouillon
2 large onions
1 clove garlic
2 bay leaves
1 tsp. salt
3 whole cloves
1/4 tsp. oregano
1/4 tsp. celery seed
10 to 12 peppercorns, cracked
beef roast

Preparation

Choose any of the less expensive cuts of lean beef or rolled roast without fat.
Combine wine, bouillon, onions, garlic and seasonings.
Pour over roast; cover and refrigerate overnight. Remove meat and pat dry, reserving marinade.
Brown meat on all sides, using as little fat as possible and low heat.
Pour off fat and add marinade.
Bring to a boil; then cover tightly and place in a 450\u00b0 oven.
After 10 minutes, reduce heat to 250\u00b0.
Cook until tender.
(Success depends on long, slow cooking.)