4 lb. roast (approximate-preferably eye of round)
2 c. red wine
1 c. beef consomme
2 cloves garlic, chopped
2 onions, sliced
1/4 tsp. celery seed
1/4 tsp. oregano
1 tsp. salt
2 peppercorns or 1 tsp. ground coarse pepper

Marinate roast for 24 hours in above ingredients. Remove roast and brown on top of stove on all sides. Pour marinating juice around roast and cook in 300 degree oven for 1 1/2 to 2 hours (depending on desired doneness).

For gravy: Melt 2 tablespoons butter in skillet and mix in 3 tablespoons flour. Pour in juice from roast to desired thickness.