5 med. onions
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1/4 tsp. cayenne pepper
3-4 lb. pot roast
1/4 c. butter
3 carrots, cut in sm. pieces
1 turnip, cut in sm. pieces

Mix onions and garlic with salt, pepper, thyme, and cayenne pepper. Slit in several places the pot roast and insert seasoning mixture. Heat butter. Put meat in Dutch oven and place onions on top. Cover and slowly brown meat.

While browning second side of meat, add the vegetables with 2 tablespoons of chopped parsley and 1 crushed bay leaf. When meat is browned on all sides, add 1/2 cup sherry or Madeira wine. Cover and cook slowly, about 3 hours. If necessary, add more wine.