3-5 lb. pot roast
5 peppercorns
1 clove
1/4t nutmeg
3 carrots
1 medium onion
2 tomatoes
1 head of garlic
1 hard boiled egg
2T olive oil
2 bay leaves
1/2c sherry vinegar
Grind 5 peppercorns, 1 clove, 1/4t nutmeg in mortar. Cut 3 carrots into 2 in. chunks. Quarter 1 medium onion and 2 tomatoes. Season pot roast with salt and pepper and sear in olla. Roast a garlic head. Squeeze out roasted garlic cloves into roast. Add 1 hard boiled egg and 2T olive oil to mortar and grind and spread on roast. Add vegetables and top with 2 bay leaves and 1/2C sherry vinegar. Cover and cook at 350° for 2 hours.
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