Friday Night Pot Roast

Ingredients

 * 4 lbs top or bottom round, 2" thick
 * 1 large onion, coarse chop
 * 2 large carrots, coarse chop
 * 1 bell pepper, seeded, chopped
 * 6 clove garlic, coarse chop
 * 6 each sprigs parsley and dill, 1 bay leaf and ½ ts. thyme put into spice bag.
 * 6 each whole cloves
 * ½ tsp each allspice and curry powder
 * ¾ cup apple juice
 * 1 cup water
 * 1 cup kosher dry red wine
 * 1½ tbsp plain or seasoned olive oil
 * 1 cup tomato purée (unsalted)
 * ¼ tsp salt
 * watercress for garnish

Directions

 * 1) Put meat into large narrow pot or bowl that will just hold it, leaving room for liquid (cut meat in ½ to fit if necessary).
 * 2) In medium saucepan combine onion, carrots, pepper, garlic, shallots, spice bag, cloves, spices, apple juice and water.
 * 3) Bring to boil.
 * 4) Reduce heat to simmering and cook for 3 min.
 * 5) Stir in wine.
 * 6) Pour over meat.
 * 7) Cover and refrigerate overnight.
 * 8) Preheat oven to 300 °F.
 * 9) Drain meat, pushing off vegetables.
 * 10) Remove and reserve spice bag.
 * 11) Strain marinade into bowl, reserving solids.
 * 12) Heat oil in heavy Dutch oven over med-hi heat.
 * 13) Meat all over; add drained vegetables.
 * 14) Stir and cook with meat until they begin to soften.
 * 15) Add reserved marinade, spice bag and tomato purée, turning meat and spooning several times with sauce.
 * 16) Cover and cook over moderate heat for 5 minutes.
 * 17) Position oven rack to lower third of oven.
 * 18) Bake 1 hr.
 * 19) Turn meat and baste.
 * 20) Repeat turning and basting 3 more times until meat is tender (3½ to 4 hrs).
 * 21) Remove pot from oven and let stand 30 minutes.
 * 22) Discard spice bag.
 * 23) Transfer meat to bowl with cover.
 * 24) Place pot over med.
 * 25) High heat and bring sauce to boil.
 * 26) Cook, uncovered, until reduced by ¼.
 * 27) Let cool; then pour into another container with tight lid.
 * 28) Refrigerate meat and sauce until well chilled.
 * 29) Cut away any congealed fat from sauce.
 * 30) Pour sauce into wide heavy-bottom saucepan.
 * 31) Heat until bubbling.
 * 32) Sprinkle with salt.
 * 33) Cut meat against grain into ¼" slices.
 * 34) Immerse in sauce and heat through.
 * 35) Arrange meat on warmed serving platter in a neat pattern.
 * 36) Spoon with some of gravy; serve remainder in gravy boat.
 * 37) Garnish platter with watercress.