Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb To 5 lb boneless chuck roast 1/2 ts Garlic salt
3/4 ts Salt Dash ground nutmeg
1/4 ts Pepper Dash dried whole thyme
3 tb Vegetable oil 2 tb Cornstarch
1 c Dry red wine 1/4 c Water
1 c Beef bouillon 2 tb Cracked peppercorns
1/4 c Chopped onion 1/4 c Fresh parsley; chopped
2 tb Brown sugar

Sprinkle roast with salt and pepper. Brown roast on all sides in
hot oil in a Dutch oven. Add wine, bouillon, onion, sugar, garlic
salt, nutmeg, and thyme. Cover and bake at 350 degrees F for 2-1/2
hours. Remove meat from Dutch oven, reserving 2 cups cooking liquid.
Slice meat thinly, place on serving platter. Set aside.
Combine cornstarch and water; blend well. Add cornstarch mixture
to reserved cooking liquid. Add peppercorns. Cook over medium-high
heat, stirring constantly, until mixture comes to a full boil. Boil
1 minute. Pour gravy over sliced roast. Sprinkle with parsley.
Yield: 8 to 10 servings.

From Beth R. McClain of Texas in October, 1987 "Southern Living"
Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-24-95

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