2 or 3 1/2 lg. chuck roast, cut into pieces
1 envelope onion soup mix
1 yellow onion, chopped
1 c. zinfandel
1/2 c. water
2 to 3 tbsp. oil
1/2 to 1 c. Picante sauce (mild)

Preheat oven to 325 degrees. Heat oil in Dutch oven and brown meat on all sides. Reduce heat, add onions; cook until soft, not brown. Add onion soup, water, wine and Picante sauce. Bring to boil, cover and put into oven for 2 1/2 to 3 hours. Periodically check to see if liquid is in pot. Add more wine, if needed. Shred meat into gravy and serve over hot rice or noodles (Romanoff).