4 lb Roast (chuck or cross cut wi
1/4 c  Dry red wine (may use white
Or 2 Tbs brandy)
1    Large onion, peeled
1/4 ts Thyme
1/4 ts Rosemary
8    Potatoes, peeled & quartered
Sage
Basil
Flour
Garlic powder
Bay leaves
Salt
Pepper
12 oz Water

Salt & pepper roast, sprinkle with garlic powder and a little flour.
Brown in large skillet, then placce in dutch oven. Crush herbs and
sprinkle over roast. Place bay leaves (1-2 broken in-half) in bottom.
Cover roast with onions. Combine water & wine, then pour this over the
roast, without washing off too many herbs. cover and bake at 350 for 1 1/2
hrs. Add potatoes and bake another 30-45 minutes, or until tender. Remove
roast, discard bay leaves & make gravy.