3 to 5 lb. chuck roast
2 tbsp. flour
salt and pepper to taste
fat (if needed)
1 c. sliced onions
1/2 c. water
1/3 c. dry wine
4 tbsp. catsup
pinch of garlic powder
1/4 tsp. dry mustard
generous pinch oregano
1 (3 oz.) can sliced mushrooms

Dredge meat in seasoned flour; brown in hot fat (you may not need the fat at all at this point). Drain off excess drippings. Blend onions with water, wine, catsup, garlic powder, mustard and oregano and add to meat. Cover and simmer 2 to 3 hours or until meat is tender, adding liquid as needed (mushroom juice can be added). Add mushrooms just prior to serving.