My Christmas Pot Roast

In a glass or plastic dish, pour up to half a bottle of soy sauce and half a bottle of Worcestershire sauce, to ensure the bottom is covered.

Rinse roast thoroughly. With a very sharp knife, cut holes in both sides and insert the whole garlic cloves, half on each side of the roast.

Place the roast in the marinade. In the garlic-filled holes, add a dash of the soy sauce and ginger. Liberally sprinkle the roast with half of the ginger, celery seeds, and dry mustard. Marinate in the refrigerator for several hours. Remove, and flip the roast in the marinade, and repeat the above steps, starting with filling the garlic holes (this replicates an injector) and the spices. Marinate overnight.

Preheat oven to 450 degrees (I have to set my oven at least 25 degrees higher than a recipe calls for in order for it to cook properly, so adjust the temperature if needed). Remove the roast from the marinade and discard the marinade. Place the roast on a rack in a roasting pan. Add the water and the vegetables to the roasting pan. Pour the red wine over the roast, into the pan.

Cover with foil and cook for a minimum of two hours, depending upon how well-done you like the meat (we are a well-done family, so I cooked mine for 2.5 hours for a six-pound roast).

Remove and let rest before carving. Depending upon the length of the marination, and how you like the roast cooked, the roast should be easy to slice, and may even shred as in a pulled pork recipe.