Eclectic Pot Roast

Directions

1. The day before cooking rub the meat all over with garlic and black pepper.
2. Insert slivers of garlic in little slits you make in the meat. This uses about 2 cloves of garlic. Slice one onion and surroud the meat with it in a bowl and chill overnight (or possibly longer if it fits your schedule better).
3. The day you are cooking it: let meat come to room temperature and heat oven to 350 F. Dry off the meat and brown it well on the top of the stove. I used 1 tsp of extra virgin olive oil to keep it from sticking, as it was very lean. put the meat in a covered roasting pan with the tomatos, wine, dry thyme, 1-2 onions, coarsely minced, bay leaf and the onions and any juics from the bowl you marinated the meat in. Cover the pot and put in the oven. Cook for about 1 1/2 hrs, turning occaisionally. Put in the carrots and cook 45 minutes to 1 hour more. The meat should be soft to a fork. Add in any fresh thyme and cook 5-10 min more. Remove meat and carrots from the pan and keep hot. Add in water to the thick yummy sludge in the pot. Do not worry if you add in too much, as you can boil it out. cook and stir till it tastes right.
4. You may want to correct the seasonings here. You could put potatos in with the carrots, but my husband wanted kasha with the gravy.
5. Now for the next course: I have a large jar of fantastic gravy remaining in my refrigerator. I plan to make some meat balls, brown them and cook them in the gravy, serving it over noodles for another meal. If I still have some left, it can be used with a rice pilaf for another meal, either as a side dish or possibly a main course. So now you know what happened to all your help.
6. I took a little from here and a little from there. Next time I will try Susie's dry roasting method.