5-7 garlic, minced
1 tsp. ground black pepper
Several bay leaves
1 1/2 c. dry red wine
Juice of 1 lemon
1 (4 lb.) rolled rump roast
2 tbsp. soy sauce
2 tbsp. Worcestershire sauce
2 tbsp. flour
3 tbsp. olive oil
2 tbsp. water
1 can whole mushrooms
1 tbsp. Everglades seasoning

Combine garlic, pepper, bay leaves, Everglades seasoning, wine, lemon juice, and sauces in enamelware pan or deep glass casserole. Add roast; turn several times to coat with mixture. Cover; let marinate in refrigerator at least 24 hours; turn occasionally.

Heat oil over moderate heat. Remove roast from marinade; pat dry. Brown all sides in hot oil. Preheat oven to 375 degrees. Pour marinade over roast in Dutch oven; pour in can of mushrooms. Cover tightly; place in oven. Cook 2 hours or to taste for doneness. Uncover; bake 30 minutes.

Transfer pan to stove; remove meat to warm platter. Make a paste with flour and water; thicken pan gravy. Slice roast. Serve with gravy. Yield 8 servings.