3 lb. chuck or pot roast, cut up
1 can cream of mushroom soup
1 c. burgundy or red dinner wine
1 lg. onion, chopped
1 clove garlic, minced
2 tbsp. chopped parsley
Salt & pepper
4 med. size potatoes
4 med. size carrots

In Dutch oven, blend soup and wine; pour over meat. Add onion, garlic, parsley, salt and pepper. Cover and bake in a slow oven at 325 degrees for 5 hours. During last hour, add potatoes and carrots.