Marinated Pot Roast Of Beef

• 3 lb. boneless pot roast of beef (round, rump or chuck)
• 1 large onion, chopped
• 3 medium or 5 small carrots, peeled and sliced
• 1 or 2 bay leaves
• 1/4 tsp. pepper
• salt to taste
• 4 stems parsley, chopped
• 1 to 2 cloves garlic
• 2 c. red cooking wine
• 1/2 lb. mushrooms, sliced
• 1/4 c. flour
• 1 c. water

1. Combine all ingredients (except flour and water).
2. Cover and refrigerate the meat to marinate overnight.
3. Drain the marinade and save.
4. Brown meat in a little oil or butter.
5. Bring marinade to a boil, put meat into marinade and simmer slowly for approximately 3 hours or until meat is tender.
6. Remove meat and thicken liquid using flour and water.
7. Blend flour and water and slowly add to marinade, using only enough of flour/water mixture to thicken.
8. Discard remainder.
9. This can be done in a crock-pot for 10 to 12 hours, also works nicely if cut into bite size pieces and done as a stew using vegetables to your liking.

beef, onion, carrots, bay leaves, pepper, salt, parsley, garlic, red cooking wine, mushrooms, flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=349737 (may not work)