Herbed Pot Roast - cooking recipe

Ingredients

3 to 4 lb. beef rump, chuck or shoulder
2 tsp. salt
1/4 tsp. pepper
1 sliced large onion
1 Tbsp. parsley
1 Tbsp. chives
1/8 tsp. thyme
1 minced clove garlic
1 bay leaf
1 chopped stalk celery
1 c. canned tomatoes
1/4 c. dry white wine

Preparation

Heat frying pan.
Add meat and brown on all sides.
Season with salt and pepper.
Put onion slices on top of meat; add wine and rest of ingredients.
If desired, add peeled halved potatoes, small peeled whole onions and carrots cut diagonally in 2-inch pieces during last hour of cooking.
Make gravy, using 1/2 cup dry wine to replace 1/2 cup of liquid.
Serves 6.