Title: Chuck roast in red wine
 Categories: Meat
      Yield: 6 Servings
 
      1    4-lb boneless chuck roast
      1 tb Peanut or corn oil
      1 lg Onion; chopped roughly
      4    Carrots cut in 2-inch pieces
      4    Ribs celery; chopped
      1    Clove (large) garlic;
           -chopped
      2 c  Dry red wine
      1 c  Beef broth
      1    Bay leaf
      4    Sprigs parsley
      2    Cloves
      2    White turnips; quartered
      1 tb Butter
    1/4 lb Fresh mushrooms
 
  Sprinkle roast with salt & pepper. Brown in oil in dutch oven for
  15-20 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 1-1/2 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 .