7 garlic cloves
3 to 4 lbs. rolled beef roast (such as chuck)
1 tbsp. oil
1 onion
1 c. red wine
1 c. beef stock
Salt and pepper

Cut 4 of the garlic cloves into thin slivers. Cut small slits in the roast and slide a garlic sliver into each one. Heat the oil in a large pot and brown the beef on all sides. Remove meat. Chop the onion and the 3 remaining garlic cloves; put them in the pot and cook until golden, about 10 minutes. Return the meat to the pot and add the wine, stock, and salt and pepper. Bring to a boil and then reduce the heat and simmer, covered, until tender, about 2 1/2 hours. Turn the meat occasionally. Remove the meat and cover loosely with aluminum foil to keep warm. Skim fat from cooking liquid. Bring the liquid to a boil and cook until reduced to about 1 1/2 cups. Serve this sauce with the pot roast. Vegetables such as steamed carrots and potatoes or green beans and mashed potatoes make a good accompaniment.

Calories, 564; protein, 36g; fat, 44g; sodium, 194 mg; carbohydrates, 2g.