1 (3 - 3 1/2 lb.) beef chuck roast
2 tbsp. cooking oil (opt.)
1 can condensed tomato soup
1/2 c. dry red wine
1 clove garlic, minced
1 bay leaf
1/2 tsp. allspice
1 med. onion, sliced
1 lg. stalk celery, sliced
1 lg. carrot, sliced
2 tbsp. cornstarch

In a Dutch oven, brown meat on both sides; drain off fat. Stir together soup, wine, garlic, bay leaf, allspice, 1/4 teaspoon salt and 1/8 teaspoon pepper; pour over meat. Add vegetables, cover and simmer 1 1/2 to 2 hours or until meat is tender. (I prefer to use the oven.)

Remove meat and vegetables to platter; keep warm. Combine cornstarch with 2 tablespoons cold water. Stir in sauce in Dutch oven. Cook and stir until bubbly; cook and stir 2 minutes more. Spoon some sauce over meat. Pass remainder. Makes 8 servings.