INGREDIENTS 1 nice size rump roast or round roast (allow for shrinkage) 1 tablespoon of olive oil flour for dredging 3 garlic cloves, crushed 1 medium onion, diced Italian Seasonings, a few shakes 2 beef bouillon cubes 1 teaspoon catsup 1 teaspoon Worcestershire 1 clove whole 2-3 cups Hearty Burgundy wine (we use Gallo) 2 - 3 cups water 4 medium potatoes (cut in quarters) 5 medium carrots (1 diced small, 4 cut in large chunks) fresh pepper to taste garlic powder to taste

Season flour and roast with pepper and garlic powder. Dredge roast on all sides in seasoned flour mixture. In a large pot, heat olive oil. Add diced onions, diced carrot, crushed garlic,and Italian Seasonings to pot. Let these ingredients brown for about 3-4 minutes, then add roast. Now you want to sear the roast on all sides. Watch roast carefully, and turn to brown each side. This entire process takes about 7-10 minutes. Once all sides are brown, set up the roast on an appropriate side, lower heat and add about 2 cups of boiling water. Add 1 cup of wine, pouring in over the roast. Add remaining ingredients except the potatoes and carrot chunks. Now you want to see the liquid bubble slightly so that the roast simmers. You do not want this to boil. Cover the pot and let this simmer for 90 minutes.

Check periodically to make sure the liquid is simmering, not boiling. Add water if necessary. Do not turn or flip the meat! In the meantime, chunk your carrots, peel potatoes and chunk them too. At the end of the 90 minutes, flip the meat over to its opposite side, pour cup of burgundy over the meat, add water if necessary, and add your potatoes and carrots. This will now simmer for another 90 minutes. At the end of this 3 hour slow cooking, take out the roast and let it rest for 5 minutes, slice with the grain of meat, and serve with the potatoes, carrots and gravy. Make sure you have some good Italian bread to soak up the delicious gravy.

Great from making Pot Roast Sandwiches!