Pot Roast With Wine

• 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

1. Preheat oven to slow (250u0b0).
2. Sprinkle the roast with salt and pepper.
3. Heat the oil in a Dutch oven or other heavy roaster and brown the meat lightly on all sides.
4. Add the garlic, onions, celery, seasonings and wine; cover.
5. Bake 6 to 8 hours or until the meat is thoroughly tender.
6. Remove the bay leaf and allspice. Put the gravy through a sieve, or puree it in a blender.
7. Serve with the sliced meat.

beef roast, salt, freshly ground black pepper, garlic, onions, celery, marjoram, thyme, bay leaf, berries, red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285904 (may not work)