3 to 4 lbs. pick bottom round or eye of round
1 tbsp. oil
1 tbsp. butter
1 slice bacon
3/4 c. chopped onion
1 clove galric
2 carrots
1 c. wine (red)
1 c. water
1 bouillon cube
Salt and pepper to taste

In dutch oven, place oil, butter and bacon. Add meat and brown well.

Season meat and add onions and garlic, browning lightly. Add the 2 carrots and wine, letting the wine evaporate slightly before adding the water and bouillon. Cover and cook slowly about 3 to 3 1/2 hours or until tender. let meat cool completely, all night. Skim fat from pan juices and pour all that remains, including carrots into blender and blend until smooth. Return to pan, slice the cooled meat. Serve meat with sauce which will be slightly thickened from the carrots and onions. Add a little water if too thick. May be prepared ahead and refrigerated. Flavor is better after it sits for a day. Can keep even longer.