Portuguese Pot Roast
1 small onion, chopped
1 clove garlic
1/4 cup vinegar
1 to 1-1/2 cup wine
1 tbsp. horseradish
1 tbsp. brown sugar
1 tsp. salt
4 to 5 lbs. rolled pot roast
1/2 cup flour
2 tbsp. oil
Combine onion, garlic, vinegar, wine, sugar, horseradish and salt. Pour over meat and marinate overnight. Drain meat, pat dry, and roll in flour. Brown well. Pour in half of the marinade. Simmer until tender adding remaining marinade from time to time. Thicken gravy and serve.
