Healthy Yummy Roast

Since wine is a sugar, I do not use wine in my cooking. I needed to find a way to make a delicious roast with sauce. If you use good quality onions and garlic, you will have the most delicious and thick sauce imaginable. Any type of kosher roast (shoulder, French, square tip, top of rib, minute) Sliced onions equal to ½ the weight of the roast (e.g. 2 lbs of onions for 4 lb. roast) 1 whole head of garlic, crushed Salt to taste (since kosher meat is salty to begin with, I recommend salting at the end) Braise meat in an oiled pot. Add the rest of the ingredients and barely cover with water.  Bring to a boil and then simmer, covered for 3-4 hours. Remove roast from pot, cool and slice. Using a hand blender (or transfer the liquid into a food processor once it has cooled), blend the liquid that is left in the pot. All the onions and garlic make a terrific sauce for the meat. Crock-pot variation: Same as above