ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.htm

Pot Roast in Red Wine
(Fom River Road Recipes: The Textbook of Louisiana Cuisine)

Ingredients

Small pot roast or 1-1/2 pounds beef, cubed

1 large white onion, sliced

Red wine to cover

4 tablespoons shortening

4 tablespoons flour

1/2 cup hot water

2 beef bouillon cubes

1/2 teaspoon garlic purée

1/2 teaspoon rosemary

1/2 teaspoon ground thyme

Salt and pepper to taste

4 large carrots

Directions

Marinate the meat overnight in red wine to cover, to which is added the onion. Remove meat from marinade, drain onion rings and save with the wine. Brown meat in shortening. Remove meat. Make a roux by adding the flour to the shortening and stirring until it is dark brown. Add onion rings. Cook until soft. Add wine from marinade. Add 1/2 cup hot water in which 2 beef bouillon cubes have been dissolved. (More water may be added if necessary.) Season with garlic purée, rosemary, ground thyme, salt and pepper. Put beef back in gravy. Add carrots which have been scraped and cut into chunks. Simmer tightly covered for at least 3 hours or until meat is tender.

Serves 6