Yield: 12 servings
Measure | Ingredient |
---|---|
6 pounds | Roast |
1 \N | Celery stalk with leaves |
2 \N | Carrots, quartered |
½ cup | Dry red wine |
2 \N | Med. onions, quartered |
\N \N | Salt & Pepper |
1 \N | Crumbled bay leaf |
½ teaspoon | Rosemary |
½ teaspoon | Marjoram |
Place roast in center of piece of heavy aluminum foil large enough to completely wrap it. Put in shallow pan; fold foil up around meat pan fashion.
Brown under broiler. Add vegetables; brush them with melted butter or fat & brown also. Season meat with salt, pepper & herbs. Add wine. Bring foil up around meat & seal the edges with a double fold.
Place in 300 degree oven for about 3½ hrs. (If longer time is available, roast in 250 degree oven for about 4 ½ hrs.). Remove meat to a hot platter. Simmer juices in saucepan until slightly thickened, correct seasonings & serve.