Friday Night Pot Roast

== Ingredients ==
* 4 lbs top or bottom round, 2" thick
* 1 large onion, coarse chop
* 2 large carrots, coarse chop
* 1 bell pepper, seeded, chopped
* 6 clove garlic, coarse chop
* 6 each sprigs parsley and dill, 1 bay leaf and ½ ts. thyme put into spice bag.
* 6 each whole cloves
* ½ tsp each allspice and curry powder
* ¾ cup apple juice
* 1 cup water
* 1 cup kosher dry red wine
* 1½ tbsp plain or seasoned olive oil
* 1 cup tomato purée (unsalted)
* ¼ tsp salt
* watercress for garnish
== Directions ==
# Put meat into large narrow pot or bowl that will just hold it, leaving room for liquid (cut meat in ½ to fit if necessary).
# In medium saucepan combine onion, carrots, pepper, garlic, shallots, spice bag, cloves, spices, apple juice and water.
# Bring to boil.
# Reduce heat to simmering and cook for 3 minutes.
# Stir in wine.
# Pour over meat.
# Cover and refrigerate overnight.
# Preheat oven to 300 °F.
# Drain meat, pushing off vegetables.
# Remove and reserve spice bag.
# Strain marinade into bowl, reserving solids.
# Heat oil in heavy Dutch oven over med-hi heat.
# Meat all over; add drained vegetables.
# Stir and cook with meat until they begin to soften.
# Add reserved marinade, spice bag and tomato purée, turning meat and spooning several times with sauce.
# Cover and cook over moderate heat for 5 minutes.
# Position oven rack to lower third of oven.
# Bake 1 hr.
# Turn meat and baste.
# Repeat turning and basting 3 more times until meat is tender (3½ to 4 hrs).
# Remove pot from oven and let stand 30 minutes.
# Discard spice bag.
# Transfer meat to bowl with cover.
# Place pot over med.
# High heat and bring sauce to boil.
# Cook, uncovered, until reduced by ¼.
# Let cool; then pour into another container with tight lid.
# Refrigerate meat and sauce until well chilled.
# Cut away any congealed fat from sauce.
# Pour sauce into wide heavy-bottom saucepan.
# Heat until bubbling.
# Sprinkle with salt.
# Cut meat against grain into ¼" slices.
# Immerse in sauce and heat through.
# Arrange meat on warmed serving platter in a neat pattern.
# Spoon with some of gravy; serve remainder in gravy boat.
# Garnish platter with watercress.
Category:Apple juice Recipes
Category:Beef round Recipes
Category:Bell pepper Recipes
Category:Carrot Recipes
Category:Passover Seder Meat Dishes
Category:Red wine Recipes