1/3 c. Worcestershire sauce
2 - 3 cloves garlic, minced
1/2 tsp. ground black pepper
2 1/2 - 4 lb. lean beef roast
3 tbsp. butter
3/4 lb. sm. white onions (optional)
1 tbsp. meat extract
1/3 c. all purpose flour
11 oz. can beef bouillon
2 1/2 c. red burgundy or bordeaux wine
1 1/2 lbs. fresh mushrooms, sliced (optional)
1 tbsp. fresh parsley, chopped

The night before or 4 hours before cooking make in glass dish marinade of first 3 ingredients. Lay meat in mix; turn to coat both sides. Cover and refrigerate, turning meat at least once. To prepare, remove meat from marinade and pat dry. Brown meat on all sides in butter in Dutch oven or other deep pan suitable for oven. Remove meat from pan and brown the onions, if using. Remove pan from heat. Stir in extract, then stir in flour, blending well. Slowly add bouillon to flour mix to make smooth; then stir in wine. Return to heat and bring to boil, stirring until slightly thickened. Return beef to pan. Bake covered at 350 degrees for 2 hours or at 300 degrees for 3 to 3 1/2 hours, until very tender. Remove meat and let stand for 5 minutes. Then slice. Skim any fat from sauce. Return sliced meat to sauce and keep warm until serving with parsley garnish. Serve with lots of mashed potatoes, the gravy is wonderful.