My Special Sauce

My Special Sauce

2-3 pounds onions chopped

3 pounds boneless beef pot roast

3Tablespoons oil

Salt

4cloves garlic, chopped

1carrot, chopped

1stalk celery, chopped

Ωounce whole cloves tied in cheese cloth

2cups water

1beef bouillon cube

1 Ωcups white wine

Grated cheese

Gently fry the onions in oil, until almost sweating. Add salt and cover, letting it fry gently about 10 minutes, until transparent. Add carrots, celery and garlic; saut about 20 minutes. Meanwhile, fry the beef in a large pot until golden. Add the onions, vegetables and cloves tied in cheese cloth to the pot. Add 1/4 cup water to the skillet the vegetables cooked in to deglaze. Add the liquid to the pot roast and cook gently for 4-5 hours until the vegetables have disintegrated and the meat falls apart. Remove clove bag. Add the wine and bouillon cube, and gently cook for Ω hour. Taste for flavor. This meat is very tender and you can pull it apart with a fork. Serve over homemade pasta and sprinkle with grated cheese. Add water if too thick.