2 tbsp. vegetable oil
3 lbs. boneless chuck roast
Salt & pepper
1 pkg. (1 1/4 oz.) beefy mushroom soup mix
1/2 c. dry red wine
1/2 c. beef broth
2 med. potatoes, peeled & cut into wedges
4 carrots, cut into sticks
1 onion, sliced

Preheat skillet to 250 degrees. Add oil and brown roast slowly on all sides; sprinkle with salt and pepper. Combine soup mix, wine and beef broth; pour over roast, cover and cook an additional 1 hour. For a thicker gravy, combine 1/2 cup cold water and 3 tablespoons of flour; add to meat juices. Cook and stir until thick and bubbly.