3-4 lb. bottom round roast

Heat some oil in the bottom of a heavy pan or Dutch oven. When oil is hot add a cut up onion. Saute until limp and clear. Add meat and brown on all sides.

When completely browned, add 2 cups water, 1 cup wine, 1/2 cup ketchup, 2 low sodium beef bouillon envelopes, 1 tbsp. parsley, freshly ground pepper, 1/2 tsp. garlic powder, 1/2 tsp. basil. Liquid should cover the meat 1/2 way, add more water if necessary.

Bring to a boil, cover pot and simmer for 2 1/2 - 3 hours. Remove meat. Add more ketchup and freshly ground pepper to the gravy. Mix 1/2 cup water with 4 tbsp. cornstarch. Add to the gravy to thicken. Serve with noodles or mashed potatoes, vegetables and biscuits.