1 (4 lb.) boneless chuck roast
1 lg. clove garlic, crushed
1/4 c. all-purpose flour
1 tsp. freshly ground pepper
2 tbsp. vegetable oil
2 lg. cloves garlic, minced
2 lg. onions, thinly sliced
1 c. thinly sliced celery
2 med. carrots, thinly sliced
1/4 c. white or red wine
1 (10 1/2 oz.) can beef broth, undiluted
1 bay leaf, crumbled
2 whole cloves
6 peppercorns
1 tsp. dried whole thyme
1/2 tsp. dried whole oregano
12 baby carrots, scraped
12 sm. onions
12 sm. new potatoes, unpeeled
1 (10 oz.) pkg. frozen English peas

Rub each side of roast with crushed garlic. Combine flour and pepper; dredge meat in flour mixture. Brown roast in hot oil on all sides in a Dutch oven. Remove roast from pan. Combine minced garlic, sliced onion, celery, and sliced carrots. Place half of vegetables in Dutch oven. Place roast on top, and add remaining vegetables. Cover and cook over medium heat 35 minutes. Add wine and next six ingredients; cover, reduce heat, and simmer 2 hours. Remove roast, cover, and chill. Pour broth and vegetable mixture into a bowl; cover and chill.

Slice roast, and place in a large oven; add baby carrots and remaining ingredients. Skim off and discard any collected fat from chilled broth mixture. Puree mixture in a food processor or blender; pour over vegetables. Cover and simmer over low heat about 45 minutes or until the vegetables are tender.

Arrange meat on large platter; group vegetables around meat. Serve with sauce. Yield: 8 servings.