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Claret Pot Roast

1 1/2 cup of claret
1/2 teaspoon of ginger
1 teaspoon of salt
2 bay leaves
1 onion, sliced
1 lemon, sliced
2 tablespoons of brown sugar
4 cloves
one 3 -4 pound rump pot roast
1/4 cup of fat

Combine all ingredients except roast and fat; add roast and marinade overnight. remove meat, drain. Brown meat in fat; add marinade. Cover and cook for 2 - 2 1/2 hours. add more wine during cooking if needed. Thicken gravy with 1 tablespoon of flour. Makes 6 - 8 servings