1 pot roast (3 to 5 lbs.)
1 med. onion, chopped
1 green pepper, chopped
1 c. hearty burgundy beef bouillon
Water and seasoning to taste
Oil

Sear pot roast in frying pan with a little oil. Then place into a Dutch oven or heavy pot that can go in oven. Saute onions and peppers in frying pan. When done, lower heat. Add bouillon, scrapping meat leavings into liquid. Add to meat with wine and water to almost cover meat. Season with bay leaf, marjoram, thyme, or your favorite herbs or seasonings. Cook at 350 degrees for as many hours as meat has pounds. One hour before meat is done, you may add onions, potatoes, or carrots to pot. Let meat sit 15 to 20 minutes before serving.