12
servings
6
lb roast
1
ea celery stalk with leaves
2
ea carrots, quartered
1/2
c dry red wine
2
ea med. onions, quartered
1
salt & pepper
1
ea crumbled bay leaf
1/2
ts rosemary
1/2
ts 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
and
brown also. Season meat with salt, pepper and herbs. Add wine. Bring foil
up
around meat and seal the edges with a double fold. Place in 300 degree
oven
for about 3 1/2 hrs. (If longer time is available, roast in 250 degree
oven
for about 4 1/2 hrs.). Remove meat to a hot platter. Simmer juices in
saucepan until
slightly thickened, correct seasonings and serve.