1 (5 to 6 lb.) boneless chuck roast
1 c. beef stock
1 c. bourbon
1 to 2 tbsp. dried onion soup mix (optional)

Using a Dutch oven, brown the meat well on all sides, in its own fat. Add the stock, bourbon and onion soup mix. Cover and simmer for 3 hours over low heat, or until the meat is tender. During the cooking process, turn the meat from time to time so that the entire roast cooks in the sauce. The sauce may be served "au jus". If a thicker sauce is preferred, stir in a little instant blending flour, bring to a boil, and simmer, stirring, until thickened. Serve with boiled potatoes, red cabbage and a bottle of red wine such as Cabernet Sauvignon. Serves 8. NOTE: No salt is needed in this recipe.