Round Roast In Casserole

• 1 pt. claret
• 1 clove garlic
• 1 tsp. thyme
• 10 whole peppers
• 2 tsp. salt
• 1 tsp. sugar
• 1/2 stick butter
• 2 marrow bones
• 1/2 lb. mushrooms
• 2 shallots
• parsley
• 3 Tbsp. olive oil
• 1 dried red pepper
• 1 bay leaf
• 6 cloves
• 5 to 7 lb. top round roast
• 1 can beef broth
• 1 carrot
• 6 small onions
• 2 Tbsp. flour

1. Make a marinade of wine, olive oil, garlic, red pepper, remaining seasonings and salt.
2. Place roast in it and marinate for at least 24 hours.
3. Remove roast; strain marinade and set aside. Dry meat, then massage it with sugar and brown in 2 tablespoons butter.
4. Place in Dutch oven and fill with beef broth to 1/2 the depth of roast.
5. Lay marrow bones beside it and cover pan.
6. Simmer for 1 hour.
7. Slice carrot, mushrooms and onions.
8. Add to meat and cook an hour longer, still covered.
9. Add strained marinade and cook another hour without the cover.
10. Saute chopped shallot in butter.
11. Brown flour in a dry pan and stir shallots into it.
12. Add 1 cup of sauce from meat and blend well, then combine with juices from casserole, removing the marrow bones first.
13. Sprinkle with parsley.
14. Serves 8.

claret, clove garlic, thyme, peppers, salt, sugar, butter, bones, mushrooms, shallots, parsley, olive oil, red pepper, bay leaf, cloves, roast, beef broth, carrot, onions, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=782934 (may not work)