INGREDIENTS
1 kg Round Roast
1/2 cup Canola Oil
7 to 10 Garlic cloves, peeled and cut in halves (few more garlic cloves to cover the roast)
1 sliced Onion
2 cup Red Wine
1 tsp. Salt
1 tsp. 7 Spices
1 tsp. Powdered Cinnamon
METHOD
Make several deep cuts in the roast, insert half a garlic clove with spice (7 spices) in each slit, making sure the garlic and spice are pushed into the roast as far as it will go.
Heat Canola oil in a cooker, place the roast in the cooker and brown the outside all around by turning it all the time. By the time it’s about to finish browning scatter the rest of garlic cloves and the sliced onion to brown together. Add the red wine, spices (7spices), cinnamon, and water to cover the roast. Cover and cook on low heat for around 2 hours, until the meat is tender. Check tenderness when you can easily slide a sharp knife through the meat. Add the salt and cook for 10 more minutes.
Remove the roast from the cooker, let it rest and cool. Place it in the fridge overnight in order to have thin slices.
On the next day, slice the roast on a wooden board carefully and fix the gravy.
GRAVY INGREDIENTS
1 tbsp. Butter
2 tbsp. Canola Oil
3 heaped tbsp. Flour
3 cups Beef Stock (from the roast)
Salt and Pepper
On low heat, place butter and oil in a pan, add flour and stir with a wire whisk until the flour has come altogether with butter and oil, add beef stock gradually, whisking all the time until the flour has thickened and the gravy is smooth. Season the gravy with salt and pepper to your taste.
You can serve the roast with baby fried potatoes, or with potato purée that makes a great side dish to the meat with the warm gravy.
