5 lb pot roast
cloves of garlic
a bottle of red wine
3-4 chopped onions
a few sprigs of thyme and rosemary
a few bay leaves
cubed parsely root
10 oz of peeled tomatoes (canned are fine)
1 c of chopped celery
2 tsp of mustard
This traditional holiday recipe needs to marinate for twelve hours before final preparations and serving. Pierce a 5 lb pot roast with a sharp knife, and then insert slivers of garlic into and around the roast. Cover the meat with a bottle of red wine and add 3-4 chopped onions, a few sprigs of thyme and rosemary along with a few bay leaves, fresh pepper and cubed parsely root. Cover and refrigerate for twelve hours.
The following day, heat olive oil in a heavy pan and brown your roast, then remove it. Add all the contents of your marinade and sauté. Return the roast to the pan, adding 10 oz of peeled tomatoes (canned are fine), eight prunes, 1 c of chopped celery and 2 tsp of mustard. Mix well and cook for 2-3 more hours at a simmer. When your meat is good and tender, strain the juices and serve as a sauce to the sliced roast.