4 lb. chuck roast
4 stalks celery, finely chopped
6 carrots, finely chopped
2 cloves garlic, finely chopped
Salt and pepper
1 1/2 c. California Burgundy or other red dinner wine

Place roast on large piece of foil in shallow baking pan. Brown meat well on both sides under broiler. Remove from oven; top meat with chopped vegetables and season with salt and pepper. Add 1 cup wine; fold foil tightly around meat. Bake in moderately slow 325 degree oven for 2 hours.

Half an hour before done, partially unwrap foil and add remaining 1/2 cup wine; rewrap. This is not absolutely necessary, but a certain amount of evaporated sometimes occurs and this eliminates any chance of dryness. Also, the added wine provides an excellent gravy when slightly thickened with flour. Good with corn souffle, green salad, and ice cream or sherbet for dessert. Accompany with a nice Merlot or Cabernet Sauvignon. 4 to 6 servings.