Charlene's Recipe

Classic pot roast

Category: Meat

Serves 4

1 (304 lb) lean beef roast
2 large onion, sliced
1 lemon, sliced
2 Tbsp sugar
1 Tbsp ginger
1 Tbsp salt
12 black peppercorns
1 1/2 cup red wine
2 Tbsp shortening
2 Tbsp flour

Place roast beef in deep bowl. Add onions, lemon and sugar and seasonings. Add wine. Roast should be more than half covered with the wine. Marinate, covered, if refrigerator for 18-24 hours, turning roast occasionally. Drain, reserving marinade. Brown roast on all sides in shortening in skillet or heavy kettle. Add reserved marinade. Simmer, covered, for 3-4 hours, adding additional wine if necessary. Remove roast to serving plate; strain juices into saucepan. blend flour with a small amount of water. Stir into juices. Cook until thickened, stirring constantly. Slice roast; arrange on serving plate. Pour gravy over top.