Asado a la Peruana (Peruvian Pot Roast)

This is wonderful served with mashed potatoes and the wonderful gravy the roast makes while cooking.

10 to 12 cloves fresh garlic
1 teaspoon cumin seed
2 teaspoons salt, divided
2 teaspoons black pepper, divided
1 (4 to 4 1/2 pound) boneless round tip roast
1/4 cup vegetable oil (for browning roast)
1 (15 ounce) can tomato sauce
1 to 1 1/2 cups red wine
Water
1 medium onion, chopped into 1 1/2-inch slices
Cornstarch mixed with water, as needed

Mash fresh garlic. Mix garlic well with cumin seed and 1 teaspoon each of salt and pepper to make a paste.

With a knife, cut 1-inch deep slices around roast (slices should be 1 1/2 inches apart. Stuff the slices with the garlic mixture.

In a large pot with a tight-fitting lid, heat the oil. Add the roast and brown it well on all sides. When the roast is browned, pour in the tomato sauce and wine and enough water to bring the liquid level to the middle of the roast. Add onion with 1 teaspoon each salt and pepper. Stir well, without removing the roast from the pan. Cover pan and bring to a boil. Lower heat and simmer over low heat, turning the roast every 15 to 20 minutes. When the meat is done, about 2 hours, remove it from the pot.

Add cornstarch mixed with water to gravy, as needed, to thicken. Serve sliced roast with gravy and mashed potatoes.

Makes 6 servings.