Reply #7: I called Mom

[NashVegas]

and she said 'no' even to the enamel. basically she roasts it on the stovetop. very similar to yours, except she uses ginger snaps to thicken the sauce rather than flour.

here's what she told me.

for the roast:

4lb bottom round
10 ginger snaps
1/4 c butter
2 carrotts - cut 1inch
2 onions
2 ribs celery
1/4 c parsley sprigs
1 t salt
1/4 t pepper
1 T sugar

for the marinade:

Marinade
1 onion
4 c red wine / wine vinegar
1 c water
3 T lemon juic
1 bay leaf
3 cloves
4 peppercorn
1/4 t thyme
pinch ground nutmeg

combine marinade ingredients and boil. turn down & simmer 5 minutes. cool. pour over meat in a plastic or ceramic bowl. turn two times a day 5-7 days.
pat meat dry w/paper towels. sautee till light brown.
process carrots, onions, celery, parsley. sautee in meat drippings, 5 minutes. add the meat.
strain marinade & add juice to meat
simmer, covered until done. 3-4 hours. turn occasionally.
remove meat, strain sauce. process strained solids & add back.

process ginger snap crumbs, salt, pepper, sugar then add to pan drippings & heat until thickened.