Recipe - Chuck Roast In Red Wine

1 4lb boneless chuck roast
1 tablespoon Peanut or corn oil
1 lg Onion; chopped roughly
4 Carrots cut in 2inch pieces
4 Ribs celery; chopped
1 Clove (large) garlic;
chopped
2 cup Dry red wine
1 cup Beef broth
1 Bay leaf
4 Sprigs parsley
2 Cloves
2 White turnips; quartered
1 tablespoon Butter
One fourth pound Fresh mushrooms

Sprinkle roast with salt & pepper. Brown in oil in dutch oven for 1520
minutes, turning often. Add chopped onion, half of carrots & celery,
garlic, and stir briefly. Add wine, broth, bay leaf, thyme, parsley and
cloves. Stir. Cover and bake at 400 for 1One half hours. Reduce heat to 350 and
bake another 30 minutes. Meanwhile, combine small onions, remaining carrots
& celery in kettle of cold water to cover. Bring to boil. Simmer 2 minutes,
drain. Heat butter in skillet & saute parboiled vegetables with mushrooms
until golden. Remove roast from oven. Strain cooking liquid. Return meat,
vegetables and strained sauce to pot. Bake another 30 minutes.

RED WINE MAKES THIS A DELICIOUS

WINTERY NIGHT SPECIALTY.

From the Micro Cookbook Collection of Contemporary Recipes. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.