Red Wine Apple Juice And Garlic Pot Roast

Total Time: 7 hrs 30 mins Preparation Time: 30 mins Cook Time: 7 hrs

Ingredients

• Servings: 8
• 1 large onion, roughly chopped
• 1 apple, peeled and roughly chopped
• 6 garlic cloves, minced (or 6 tablespoons of pre-minced garlic)
• 2 cups apple cider
• 2 cups red wine
• 1 (1 ounce) package dry onion soup mix
• salt and pepper
• 1/2 teaspoon ground ginger
• 1/4 cup all-purpose flour
• 1 (3 lb) roast (beef)
• 2 teaspoons vegetable oil
• 5 stalks celery, roughly chopped
• 5 large carrots, roughly chopped
• 15 small potatoes, roughly chopped (new or red skin)

Recipe

• 1 combine 1/4 of the onion, the chopped apple, and 2 tablespoons of the garlic in the bowl of a food processor. process until smooth.
• 2 combine the salt, pepper, ginger, 2 tablespoons of garlic and flour in a shallow container. gently press the roast onto the flour mixture to coat all sides. brush off any excess flour. heat the oil in a large, heavy skillet. brown the roast in the hot oil, turning until golden on all sides.
• 3 place the browned roast a roasting pan and scatter the celery, potatoes and the remaining onion around the roast.
• 4 pour apple cider, wine, onion soup mix, and processed mixture into a large bowl and mix well.
• 5 pour the mixture over the vegetables and roast.
• 6 cover the pan with foil, and cook at 300 deg f for 4 hours. baste the roast in the juices every hour or so.
• 7 after 4 hours add the carrots to the pan and add the remaining 2 tablespoons of garlic over the top of the roast, pressing the garlic into the surface and crevasses in the roast with a spoon or your fingers.
• 8 cover the pan with the foil and increase heat to 425 deg f. cook for an additional 3 hours. baste the roast in the juices every hour or so.
• 9 serve with the juices, or thicken with corn starch for a wonderful gravy.