Succulent and Saucy Roast

By Carynz

Ingredients

• SAUCE:
• 12 cloves garlic
• oil
• 3-4 lb minute steak roast
• 1 cup dry or semi-dry red wine
• 2 cups water or apple juice
• 2 large onions,diced
• 6 garlic cloves from cooked meat
• 1 cup ketchup
• 2/3 (scant) cup brown sugar
• 3/4 cup water

Preparation

Step 1

In a large pot,saute the garlic in a little oil for approx. 3 min. Add the roast and sear on each side. Add the wine and bring to a boil. After 10 min. add the water or juice and cook approx.two hrs on low to med flame. Remove half of the garlic and set aside for sauce. Cool and slice the meat. Place sliced meat in a pan,pour sauce over it and bake covered at 350 for at least 20 min. On Shabbos or Yom Tov, you can leave meat in the oven for up to 4 hrs at 200 to stay warm This meat freezes well with or without sauce.
SAUCE
Saute onions in a small pot. Add reserved sauteed garlic and remaining ingredients. Bring to a boil,then cook on a low flame for approx. 5 min.
*different roasts can be used.