1 (3 lb.) boneless chuck roast
1 c. dry red wine
1 tsp. shredded orange peel
1/4 c. orange juice
2 tbsp. oil
1 tsp. basil, crushed
1/4 tsp. pepper
All-purpose flour
2 tbsp. oil
1 c. water
2 tsp. instant beef bouillon granules
1 lb. whole tiny potatoes, quartered
1 (10 oz.) pkg. frozen tiny whole carrots
1 (9 oz.) pkg. Italian green beans, frozen
1 c. frozen pearl onions

Place meat in marinade (first 6 ingredients) in plastic bag overnight in refrigerator. Remove, pat dry. Flour meat and brown in oil. Add beef, marinade, 1 cup water and bouillon granules to pan. Cook 325 degrees 1 hour, covered. Add potatoes. Cook 30 minutes more. Add carrots, green beans and onions. Cook 45 minutes more.