Phylls Roast

• 2 12-4 lbs beef roast
• 2 medium onions, sliced
• 1 green pepper, sliced
• 1 stalk celery, chopped
• 4 cloves garlic, cut roughly and rubbed on roast
• 1 cup beef bouillon
• 12 cup Burgundy wine
• 1 tablespoon soy sauce, rub on roast
• pepper
• parsley

1. Place half of the veggies, onion,green pepper, and celery on bottom of oil sprayed roasting pan.
2. Rub roast with garlic pieces and soy sauce.
3. The roast can be browned on top of the stove at this point if preferred
4. Add roast on top of the veggies in pan (1/2 veggies).
5. Rub again with garlic and soy sauce.
6. Pour bullion and burgandy over roast.
7. Add remaining veggies to roast.
8. Cover and cook until meat is how you like it.

beef roast, onions, green pepper, celery, garlic, beef bouillon, wine, soy sauce, pepper, parsley

Taken from www.food.com/recipe/phylls-roast-66092 (may not work)