Alice's Pot Roast

Pot Roast Recipe:

- 1 3lb Boston or Chuck Roast
- 2 carrots, chopped
- 2/3 celery stalks, chopped
- 1 onion, sliced
- 5/6 garlic cloves, sliced
- 1/2 bunch parsley
- 1 cup prunes
- 1 1/2 cup dry red wine
- oregano, basil, red pepper, whole cumin
- salt & pepper
- olive oil

• Preheat oven to 275.
• Heat skillet to med-high. Rub the meat with a generous amount of salt and pepper. Brown on both sides. Remove from pan and place in baking dish.
• Add wine and spices to the skillet, simmer, scraping up the brown bits. Once wine thickens and is reduced by about half, pour over meat.
• Add onions to the skillet and sautee on med-low until tender, add garlic. And cook for a few more minutes. Spread onions evenly over and around the meat.
• Brown the vegetables and spread them around the meat along with the prunes. Cover everything with parsley. Cook for 3-31/2 hours. 
• Once the meat and sauce are cool enough to handle, discard the parsley and remove the meat. Slice the roast into 3/4 inch pieces. Blend the vegetables into a thick sauce. Return the meat to the sauce. 
• 30 minutes before dinner, return the meat to the oven and reheat.