Salt
Ground black pepper
1 tbsp. chopped parsley
1 clove garlic, minced (opt.)
4 lbs. round or beef roast
1/8 tsp. ground nutmeg
3 tbsp. shortening or oil
1 c. dry red wine or marsalla
1 c. beef stock
12 sm. carrots
18 sm. white onions
3 tbsp. butter
1 tbsp. cornstarch
3 tbsp. water
1/4 c. warmed brandy

Rub the outside of meat with salt, pepper and nutmeg. Brown it on all sides in hot shortening or oil in a Dutch oven. Pour warmed brandy over meat and ignite carefully (stand back). Add wine and beef stock, cover and cook in a preheated slow oven (325 degrees) for 1 1/2 hours. Brown carrots and onions in butter over low heat and add to meat.

Cover and cook 1 more hour or until meat and vegetables are tender. Skim off and discard all fat from gravy. Transfer meat to a warmed platter. Surround with vegetables. Blend starch and water, add to gravy. Bring to a boil, strain and spoon over meat. Serve remainder of gravy in a sauceboat. Garnish meat with parsley. Makes 6 to 8 servings.