A really good minute roast for passover and all year round. It worked really well when you need to keep the food warm in a oven set on low.
12 cloves garlic
3 Tbsp oil
3-4 lb minute steak roast
1 cup dry or semi dry red wine
2 cup water or apple juice
2 large onion, diced
6 garlic cloves (from reserved meat)
1 cup ketchup
⅔ cup brown sugar
¾ cup water
In a 6 quart pot, saute the garlic cloves in a oil for three minutes.
Add the roast, sear on a each side. Add the wine and bring to a boil. After 10 minutes add the water or juice, and cook covered for 2 hours on low to medium flame.
Remove half the garlic and set aside for the sauce. Cool and slice meat.
Saute the onion and add the rest of the ingredient. Bring to a boil. Cook on a low flame for 5 minutes.
Place the sliced meat in a pan, pouring the sauce over it. Bake covered at 350F for 20 minutes and then leave on 200F up to four hours.