1 (4 - 5 lb.) boneless roast
Salt and pepper
3 tbsp. veg. oil
1 c. dry red wine
1 can beef bouillon
1/4 c. onion, chopped
2 tbsp. brown sugar
Dash nutmeg
Dash thyme
2 tbsp. cornstarch
1/4 c. water
Cracked peppercorns

Sprinkle roast with salt and pepper. Brown on all sides in hot Dutch oven. Add wine and next six ingredients. Cover and bake at 350 degrees for 2 1/2 hours. Remove meat from Dutch oven. Combine cornstarch and water. Blend well. Add to cooking liquid. Add crushed peppercorns. Cook over low heat. Boil 1 minute.