4 lb. pot roast, bottom round, rump, chuck
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. ginger
1 tsp. ground cloves
1/4 tsp. pepper
2 onions, sliced
2 cloves garlic, chopped
1/2 c. brown sugar
1/2 c. red wine or vinegar
3/4 c. water
4 med. bay leaves
Salt to taste

Mix all spices together and bring to a boil; cool, add meat and refrigerate 3 or 4 days, turning meat over once a day. Remove meat and dry with paper towels.

Brown meat in 2 tablespoons hot oil, remove meat and wipe pot with paper towels. Replace meat, add sauce and simmer 2 hours until tender.

Remove meat and bay leaves. Cool sauce and put in blender or food processor. Brown 1/2 cup flour in toaster oven or skillet until dark but do not burn it. Add a little water to make a thin paste, add to gravy and cook until thick.

Chill meat several hours and slice into 1/4 inch slices. Pour gravy over meat in a large casserole and heat until hot in oven or microwave. Serve with potato pancakes, rice, noodles or plain boiled potatoes. Don't forget the red cabbage. Serves 6 to 8.

Meat slices easier when cold. I do all cooking the day before serving. This is a company favorite.