3 to 4 lbs. beef pot roast, boneless (rump, chuck or round)
2 c. red wine
2 med. onions, chopped
3 med. carrots, washed, pared & sliced
1 clove garlic
1 bay leaf
1/4 c. flour, mixed with 2 tsp. salt and
1/4 tsp. pepper
2 c. red wine

Put meat in deep bowl. Add wine, onions, carrots, garlic and bay leaf. Cover and refrigerate to marinate for 12 hours or overnight. Turn meat occasionally. Drain, reserving marinade. Pat meat dry with paper towel. Coat meat with flour mixture. Heat 3 tablespoons butter in large saucepan. Sear slowly on all sides, drain off fat. Add marinade mixture and rest of the wine. Cover and bring to a boil. Reduce heat and simmer 3 to 4 hours until meat is tender.