Inspired by this post, I made a really lovely roast this week. I marinated my roast all day long in a bottle of red wine, two pink oranges (juiced), a large sweet onion (chopped), and several chopped carrots as well as salt and pepper. After several hours, I removed the meat from the marinade and patted it dry. I browned it well on all sides in a little canola oil while preheating the oven to 300F. After the meat was brown, I returned the marinade to the pan and cooked it, covered, at 300F for 3 hours. I meant to add the tomato paste, garlic, and olives just before the marinade but it was a bit late and I was in a rush so I forgot. The roast was absolutely delicious anyway! Maybe next time I’ll be more organized and try it with the rest of the ingredients.
