3 tbsp. butter or olive oil
1 (2-3 lb.) eye round beef roast
1 small onion, chopped
1 clove garlic, chopped
salt and pepper, to taste
all-purpose flour
1/2 cup red wine
1 cup beef broth
1 (10 oz.) can golden mushroom soup
1/2 cup water
potatoes, carrots and green beans (optional)

Sprinkle roast with salt and pepper. Dredge in flour.

Melt butter in large pan, add roast and brown on both sides. Remove roast from pan, add onion and garlic and sauté for approximately five minutes.

Add wine, beef broth and golden mushroom soup (which has been diluted with the water). Cook for about five minutes on medium heat.

Add roast to wine mixture and place in a 325°F oven for approximately two and a half hours (covered).

Remove from oven. Add potatoes, carrots and green beans and cook covered 45 minutes or until vegetables are tender.

Submitted by: Kathleen Ferri