Red-Eye Pot Roast - cooking recipe

Ingredients

4 to 5 lb. boneless pot roast (rump or chuck)
1 (8 oz.) can tomato sauce
1 c. dry red wine
2 pieces orange peel (1 x 2-inch, orange part only)
4 whole cloves
2 cinnamon sticks
1 clove garlic, minced or mashed
12 small boiling onions, peeled

Preparation

Place meat in Dutch oven.
Combine tomato sauce and 1/2 cup wine and add to meat along with orange peel, spices and garlic. Cover and cook at 300\u00b0 for 3 hours.
Add remaining wine and onions.
Cover and cook for 1 hour longer or until meat and vegetables are tender.
Remove meat and let stand a few minutes before slicing.
Skim excess fat off juices.