1 1/2 c. dry red wine
1 1/2 c. apple juice
3 beef bouillon cubes
2 lg. onions, chopped
2 cloves garlic, minced
1/2 tsp. pepper
1/2 tsp. leaf thyme
1/4 tsp. celery seed
1 (5 lb.) pot roast
2 tbsp. olive oil

Mix; let stand until bouillon cubes soften, then stir. Pour over meat. Cover and refrigerate overnight. Remove meat and drain on paper towels. Save marinade.

Brown meat in oil. Add marinade, bring to boil. Cover and simmer about 2 1/2 hours; thicken drippings. Or, cook in oven at 325 degrees about 2 1/2 hours.