Pot Roast Of Beef With Wine(Gedampfter Rindsbreten)

• 6 lb. boneless roast (rump, chuck or round)
• 3 c. red wine
• 3 medium onions, chopped
• 4 medium carrots, sliced
• 1 clove garlic
• 2 bay leaves
• 1/4 tsp. pepper
• 2 Tbsp. parsley
• 1/4 c. all-purpose flour
• 2 tsp. salt
• 1/4 tsp. pepper
• 4 Tbsp. butter
• 2 c. red wine
• 1 c. cold water
• 1/4 c. all-purpose flour

1. Place boneless roast in nonmetal container.
2. Add 3 cups wine, onions, carrots, garlic, bay leaves, 1/4 teaspoon pepper and parsley.
3. Cover and refrigerate overnight.
4. Turn meat occasionally. Drain meat; reserve marinade.
5. Pat meat dry.
6. Coat meat with mixture of:
7. 1/4 cup flour, salt and 1/4 teaspoon pepper.

boneless roast, red wine, onions, carrots, clove garlic, bay leaves, pepper, parsley, allpurpose, salt, pepper, butter, red wine, cold water, allpurpose

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285903 (may not work)