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1
In a glass or plastic dish, pour up to half a bottle of soy sauce and half a bottle of Worcestershire sauce, to ensure the bottom is covered.
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2
Rinse roast thoroughly.
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3
With a very sharp knife, cut holes in both sides and insert the whole garlic cloves, half on each side of the roast.
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4
Place the roast in the marinade.
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5
In the garlic-filled holes, add a dash of the soy sauce and ginger.
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6
Liberally sprinkle the roast with half of the ginger, celery seeds, and dry mustard.
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7
Marinate in the refrigerator for several hours.
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8
Remove, and flip the roast in the marinade, and repeat the above steps, starting with filling the garlic holes (this replicates an injector) and the spices.
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9
Marinate overnight.
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10
Preheat oven to 450 degrees (I have to set my oven at least 25 degrees higher than a recipe calls for in order for it to cook properly, so adjust the temperature if needed).
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11
Remove the roast from the marinade and discard the marinade.
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12
Place the roast on a rack in a roasting pan.
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13
Add the water and the vegetables to the roasting pan.
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14
Pour the red wine over the roast, into the pan.
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15
Cover with foil and cook for a minimum of two hours, depending upon how well-done you like the meat (we are a well-done family, so I cooked mine for 2.5 hours for a six-pound roast).
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16
Remove and let rest before carving.
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17
Depending upon the length of the marination, and how you like the roast cooked, the roast should be easy to slice, and may even shred as in a pulled pork recipe.
