Marinated Pot Roast

• 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

1. Choose any of the less expensive cuts of lean beef or rolled roast without fat.
2. Combine wine, bouillon, onions, garlic and seasonings.
3. Pour over roast; cover and refrigerate overnight. Remove meat and pat dry, reserving marinade.
4. Brown meat on all sides, using as little fat as possible and low heat.
5. Pour off fat and add marinade.
6. Bring to a boil; then cover tightly and place in a 450u0b0 oven.
7. After 10 minutes, reduce heat to 250u0b0.
8. Cook until tender.
9. (Success depends on long, slow cooking.)

red cooking sherry, beef bouillon, onions, clove garlic, bay leaves, salt, cloves, oregano, celery, peppercorns, beef roast

Taken from www.cookbooks.com/Recipe-Details.aspx?id=352342 (may not work)