Pot Roast

• 1 12 kg roast beef
• 1 cup red wine
• 1 tablespoon olive oil
• 2 garlic cloves
• 2 stalks rosemary
• 14 teaspoon salt
• 1 pinch pepper

1. Marinade for 1/2 a day.
2. Brown on high heat in a large pot (le creuset is preferable).
3. Add red wine and marinade.
4. Bring to the boil.
5. Cover and simmer for 30 minutes, turning every ten minutes.
6. Turn off heat and leave covered to cook in the receding heat for another hour.
7. Slice and serve.

beef, red wine, olive oil, garlic, stalks rosemary, salt, pepper

Taken from www.food.com/recipe/pot-roast-118541 (may not work)