3 lbs. chuck roast
Salt, pepper & tenderizer
4 tbsp. butter
2 c. red wine
1 c. rice
1/2 onion, chopped
1/4 c. butter
2 1/2 c. beef broth
Lemon wedges for garnish

Remove fat from chuck roast and cut into 1 inch square pieces. Season meat with tenderizer, salt and pepper. Brown in melted butter. Add wine, cover tightly and simmer 2 hours. Serve with pilaf: brown the rice with onion in butter. Cook in beef broth. Garnish with lemon wedges and plain yogurt.