Red Wine Apple Juice And Garlic Pot Roast - cooking recipe

Ingredients

1 large onion, roughly chopped
1 apple, peeled and roughly chopped
6 garlic cloves, minced (or 6 tablespoons of pre-minced garlic)
2 cups apple cider
2 cups red wine
1 (1 ounce) package dry onion soup mix
salt and pepper
1/2 teaspoon ground ginger
1/4 cup all-purpose flour
1 (3 lb) roast (beef)
2 teaspoons vegetable oil
5 stalks celery, roughly chopped
5 large carrots, roughly chopped
15 small potatoes, roughly chopped (new or red skin)

Preparation

Combine 1/4 of the onion, the chopped apple, and 2 tablespoons of the garlic in the bowl of a food processor. Process until smooth.
Combine the salt, pepper, ginger, 2 tablespoons of garlic and flour in a shallow container. Gently press the roast onto the flour mixture to coat all sides. Brush off any excess flour. Heat the oil in a large, heavy skillet. Brown the roast in the hot oil, turning until golden on all sides.
Place the browned roast a roasting pan and scatter the celery, potatoes and the remaining onion around the roast.
Pour apple cider, wine, onion soup mix, and processed mixture into a large bowl and mix well.
Pour the mixture over the vegetables and roast.
Cover the pan with foil, and cook at 300 deg F for 4 hours. Baste the roast in the juices every hour or so.
After 4 hours add the carrots to the pan and add the remaining 2 tablespoons of garlic over the top of the roast, pressing the garlic into the surface and crevasses in the roast with a spoon or your fingers.
Cover the pan with the foil and increase heat to 425 deg F. Cook for an additional 3 hours. Baste the roast in the juices every hour or so.
Serve with the juices, or thicken with corn starch for a wonderful gravy.