6 lb Roast
1 Celery stalk with leaves
2 Carrots, quartered
1/2 cup Dry red wine
2 Medium onions, quartered
Salt and Pepper
1 Crumbled bay leaf
1/2 teaspoon Rosemary
1/2 teaspoon Marjoram
Yield: 12 servings
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.