3- to 4-pound beef pot roast, boneless (rump, chuck, or round)
2 cups red wine
2 medium onions, chopped
3 medium carrots, washed, pared, and sliced
1 clove garlic
1 bay leaf
¼ cup all-purpose flour
2 teaspoons salt
¼ teaspoon pepper
3 tablespoons butter
2 cups red wine
1 cup cold water
¼ cup all-purpose flour
1. Put the meat into a deep bowl. Add wine, onions, carrots, garlic, bay leaf, pepper. Cover and put into refrigerator to marinate 12 hours, or overnight; turn meat occasionally. Drain the meat, reserving marinade , and pat meat dry with absorbent paper.
2. Coat meat evenly with a mixture of flour, salt , and pepper.
3. Heat butter in a large saucepot; brown the meat slowly on all sides in the butter. Drain off the fat. Add the marinade and wine. Cover and bring to boiling. Reduce heat and simmer slowly 2½ to 3 hours, or until meat is tender.
4. Remove meat to a warm platter.
5. Strain the cooking liquid. Return the strained liquid to saucepot.
6. Pour water into a screw-top jar and add flour; cover jar tightly and shake until mixture is well blended.
7. Stirring constantly , slowly pour one half of the blended mixture into liquid in saucepot. Bring to boiling. Gradually add only what is needed of the remaining blended mixture for consistency desired. Bring gravy to boiling after each addition.
8. Serve meat with gravy.
8 TO 10 SERVINGS