2 tbsp. olive oil
1 onion, chopped
2 carrots, slivered
3-4 lbs. chuck roast
3/4 c. Burgundy wine
1/4 c. water
Salt and pepper to taste
1 or 2 bay leaves
Parsley

Heat oil in heavy cooker. Add onions and carrots to hot oil and saute until a golden color. With slotted spoon, remove vegetables from oil and reserve. Place meat in hot oil and brown on all sides. Salt and pepper meat as you turn it. When browned, lay bay leaves and parsley on meat. Add reserved vegetables. Pour over wine and water. Cover tightly and simmer for about 2 hours.

I use a larger piece of meat - 4 - 4 1/2 pounds - to same quantity of everything else.