1 chuck roast, 3-4 lbs.
1/2 c. white wine
1 c. canned tomatoes
1/2 tsp. garlic salt
1 med. onion, sliced
1/2 tsp. parsley flakes
1 bay leaf
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. basil leaves
1/2 tsp. thyme

Use a Dutch oven or large pan to cook this dish. Use a good brand of wine and red wine can be used, if white is unavailable. Brown roast. Pour in wine. Add all remaining ingredients. Bring to boil, cover and simmer for two hours. Turn meat (just once) and simmer for another two hours or until meat is tender. Remove meat to platter, remove all fat and cut in serving pieces. Strain the broth and return meat and broth to kettle. Make this a day before you plan to use, as the marinated flavor is tastier. Reheat to boiling, prepare Bisquick dumplings and cook gently for 10 minutes, uncovered; 10 minutes, covered. Tastes delicious with one green vegetable.