Step 1

Preheat oven to 300°F

Step 2

Season meat with salt, pepper and nutmeg, then make several slits in the roast and stuff with garlic

Step 3

Heat a large Dutch oven over medium to medium-high heat with oil

Step 4

Listicle: Rachael Ray 5-Quart Cast Iron Casserole Dredge the roast with flour, add butter to oil and brown the roast evenly

Step 5

Add grappa or brandy, then the wine and bay

Step 6

Cover and roast about 3 hours or until very tender and glazed

Step 7

Add a little broth or water, if the pan gets a bit dry

Step 8

Uncover last 20 minutes for a deeper glaze

Step 9

Let stand 20 minutes, remove string and slice ½ inch thick to serve

Step 10

Serve with sauteed apples or apples and pears