1 (4 lb.) chuck or round roast (boned and tied)
1 c. chopped onion
2 chopped carrots
6 peppercorns
1 c. Burgundy wine
1 tbsp. maple syrup
1 garlic cloves
1 can beef broth
1 sm. can tomato paste
1/4 tsp. savory leaf
Salt and pepper to taste

Brown meat in Dutch oven in a little oil. Add onions and garlic and cook about 3 minutes longer. Add all other ingredients and allow to cook very SLOWLY for about 4 hours with lid ON. Reserve the juice for serving as gravy over meat. Serves 6 to 8.