Marinated Pot Roast Of Beef - cooking recipe

Ingredients

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

Preparation

Combine all ingredients (except flour and water).
Cover and refrigerate the meat to marinate overnight.
Drain the marinade and save.
Brown meat in a little oil or butter.
Bring marinade to a boil, put meat into marinade and simmer slowly for approximately 3 hours or until meat is tender.
Remove meat and thicken liquid using flour and water.
Blend flour and water and slowly add to marinade, using only enough of flour/water mixture to thicken.
Discard remainder.
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.