3-5 lb. eye of round roast
2 garlic cloves, sliced
Salt & pepper
Flour
2 tbsp. olive oil
1/4 c. brandy or cooking wine
1 bay leaf
Pinch thyme & marjoram
2 onions, sliced
1/2 c. celery, sliced or chopped
4 carrots
2 tomatoes or 1 can stewed tomatoes
1 c. dry red wine or cooking wine
1/2 c. water
1 can mushrooms, sliced & drained
1 tbsp. cornstarch

Make small slits in meat and stuff with slivers of garlic. Sprinkle meat with salt, pepper and flour. Brown meat on all sides. Add brandy. (Ignite it if you're a pyromaniac -- but stand back!) Add bay leaf, thyme, marjoram, onions, celery, tomatoes, wine and water. Cover and simmer on top of stove (or in 325 degree) oven) for 3 1/2 hours.

Remove meat to heated platter. Add mushrooms to gravy. Mix cornstarch with a little cold water. Add to gravy and cook until thickened, while stirring. Salt and pepper to taste. Serve with mashed potatoes, noodles or rice.