Preheat the oven to 325°F /160°C. In a lightly oiled frying pan, sear the roast on all sides. Season with pepper. Combine the ketchup, flour, Worcestershire and soya sauces, vinegar, mustard and pepper.
Transfer the roast to the centre of a 24 in. (60 cm) sheet of heavy-duty aluminium foil.
Cover with half the sauce and then the vegetables. Pour the remaining sauce over the roast. Fold the two longer sides of the aluminium foil together and seal.
Now seal the other two sides. Place the sealed roast in an oiled roasting pan. Cook for 1 hour 20 min to 1 1/2 hours.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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