My mother just returned from a 2-week trip to Croatia and she brought us this pot of Adriatic spices. We decided to use them with Madeira Wine to flavor a roast.
Pre-heat the oven to 375 degrees.
Heat 2 Tablespoons Olive Oil in the bottom of a small French Oven with a lid (we used this 3 1/2 Quart one from Le Creuset)
Remove the Roast from the marinade and pat it with paper towels to dry.
Sprinkle the Roast with Salt and Pepper and brown it on all sides.
Pour the spiced wine, 1 cup Beef Broth, and 4 Spring Onions, quartered into the French Oven.
Cover and bake for 1 1/2 hours, turning half-way through.
Remove the Roast and set it on a serving platter.
Strain the sauce, reserving the onions. (We used this Fat Separator from Oxo)
Return the French Oven to the stove-top over medium heat.
Sprinkle in 2 - 3 Tablespoons Wondra Flour, stirring until the gravy thickens.
Remove from heat and pour into a gravy dish.
Slice meat and serve with gravy and reserved Onions.