2 1/4 lb Boneless beef chuck eye or
2 tb Vegetable oil
10 1/2 oz Condensed beef broth
Cloves garlic -- minced
4    Black peppercorns
Chuck cross rib roast
4 c  Water
1 c  Burgundy wine
1 tb Italian seasoning
PEPPERED SAUCE "SEE RECIPE"

Tie boneless beef chuck roast with heavy string at two inch intervals.
Brown roast in oil in Dutch oven over medium high heat until all sides are
browned. Browning gives the attractive color achieved by roasting. Pour off
drippings. Add water, beef broth, wine, garlic,Italian seasoning and
peppercorns. Bring to a boil; reduce heat to low, cover & simmer 20 to 24
minutes per pound. Temperature will register 140 degrees. Remove roast to
serving platter. Cover tightly with plastic wrap or aluminum foil and allow
to stand 10 minutes before carving. During standing, roast will rise
approximately 10 degrees to 150 degrees for medium-rare. Remove string
Meanwhile, use one cup poaching liquid to prepare PEPPERED SAUCE. Carve
roast into thin slices & serve with peppered sauce. SEE PEPPERED SAUCE
RECIPE.