3 lb. beef top round, chuck & rump roast
Salt & pepper
Oil
2 onions, sliced into rings
1 1/2 c. boiling beef broth or vegetable stock
1/4 c. dry white or red wine
1 clove garlic, minced or pressed
Bouquet Garni
3 tbsp. minced parsley

BOUQUET GARNI:

Tie in a cheesecloth bag:

3-4 parsley sprigs
1 bay leaf
4 cloves
8 peppercorns
1/2 tsp. each dried thyme & marjoram leaves

1. Wipe roast with damp paper toweling. Season with salt and black pepper. In large Dutch oven, over medium heat, brown roast slowly in heated oil on all sides.

2. Remove roast. Saute onions in oil until golden. Drain excess fat. Return meat to pan, along with broth, wine, garlic and Bouquet Garni.

3. Cover and simmer about 50 minutes or until meat is tender. Remove Bouquet Garni.

4. Skim fat from broth. Serve broth as is with roast or boil down if too thin.

5. Slice roast. Top with onions. Sprinkle with parsley.