Beef Pot Roast Gourmet

• 4 lb. boneless rump or cross rib roast of beef
• 1/2 c. Burgundy wine
• 2 Tbsp. butter
• 2 Tbsp. tomato paste
• 4 cloves garlic, mashed or chopped fine
• 2 inches orange rind (free of white part)
• 1-inch stick cinnamon
• 4 whole cloves
• 1 pkg. frozen artichokes
• 1 lb. small boiling onions
• 10 small carrots
• salt and pepper to taste

1. Place roast in a heavy roasting pan and add everything except the artichokes, onions, carrots and wine.
2. Cover; place in oven at 275u0b0 for two hours.
3. Add artichokes, onions, carrots and wine and continue to cook for one hour or until meat is tender.
4. Slice the meat and arrange on platter surrounded by the vegetables.
5. Keep hot while cooking down pan juices to serve as gravy.
6. Serves 8 to 10.

boneless rump, wine, butter, tomato paste, garlic, orange rind, cinnamon, cloves, frozen artichokes, boiling onions, carrots, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=782895 (may not work)