7 garlic cloves
3 to 4 lb. rolled beef roast, such as chuck
1 tbsp. oil
1 onion
1 c. red wine
1 c. beef stock
Salt and pepper

Cut 4 of the garlic cloves into thin slivers. Cut small slits in the roast and slide a garlic sliver into each one. Heat the oil in a large pot and brown the beef on all sides. Remove meat. Chop the onion and the 3 remaining garlic cloves, put them in the pot and cook until golden, about 10 minutes.

Return the meat to the pot and add the wine, stock and salt and pepper. Bring to a boil and then reduce the heat and simmer, covered, until tender, about 2 1/2 hours. Turn the meat occasionally. Remove the meat and cover loosely with aluminum foil to keep warm.

Skim fat from cooking liquid. Bring the liquid to a boil and cook until reduced to about 1 1/2 cups. Serve this sauce with the pot roast. Vegetables such as a steamed carrots and potatoes or green beans and mashed potatoes make a good accomplishments. Serves 8.