2 tbsp. oil
1 (about 7 lb.) boneless beef roast (preferably rump or round)
all-purpose flour, for dredging
salt and black pepper
seasoned salt (Lawry's)
1 tsp. ground ginger
2 cloves garlic, crushed
2 medium onions, chopped
1 (8 oz.) can tomato sauce (Hunts)
1 cup dry red wine (Burgundy)

Heat oil in a skillet large enough to hold roast easily. Dredge meat lightly with flour sifting over all sides. Brown thoroughly, then transfer to roast with tight fitting lid. Season generously on all sides.

Crush garlic into the pot (see that a little remains on the top. Slowly add the onions over top and spread on tomato sauce. Pour wine on top of tomato sauce trying not to disturb the sauce and onions. Cover tightly and bake for about 8 hours at 325°F, basting several times during cooking.

Makes 10 servings.

Note: You may want to thicken the gravy with a small amount of flour.