2 or 3 lb. roast
1 onion, sliced
1/2 c. red wine
1/2 tsp. salt
Dash of each - pepper, basil, thyme
1/2 c. flour

Mix flour, salt, pepper, basil and thyme. Cover bottom of large pot with vegetable oil. Coat all sides of roast with flour mixture. Brown in oil. Place onion slices underneath the roast. Add 1 cup water and the wine over top of roast. Bring to boil and reduce heat to low. Place tight lid on pot. Cook until tender. Add more water if necessary. Can be cooked the day before serving. Slice when cooled and place in casserole dish. Pour gravy over the meat. Heat in oven next day.