3 tbsp. vegetable oil
3-4 lbs. boneless chuck shoulder roast, fat trimmed
4 carrots, cut in 2-inch pieces
3 med. onions, sliced thick
3 tbsp. flour
4 tsp. minced ginger
2 garlic cloves, sliced
1 1/2 c. white wine
1 1/2 c. beef broth
1/4 c. brandy
2 tbsp. unsulphered molasses
1 bay leaf
2 tsp. ground coriander
1 tsp. salt
Pinch of ground red pepper

Preheat oven to 325 degrees. Heat oil in Dutch oven over medium heat. Add meat and brown on all sides, about 10 minutes. Remove and set aside. Add carrots and onions to Dutch oven; cook over medium-high heat, stirring occasionally, until lightly brown, 10 minutes. Stir in flour and cook until browned, 3 minutes. Stir in ginger and garlic; cook, stirring, 30 seconds. Add wine, beef broth, brandy, molasses, bay leaf, coriander, salt and pepper. Bring to boil. Return meat to Dutch oven; cover, place in oven and cook 2 1/2 hours or until fork tender.