Pot Roast In Red Wine - cooking recipe

Ingredients

4 lb. rump roast
2 c. dry red wine
1 can condensed beef broth
1 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper
1/2 bay leaf
parsley sprig
3 whole cloves
1 lb. small white onions
1 1/2 lb. carrots
1 1/2 lb. new potatoes
1/4 c. flour

Preparation

Remove fat.
Add wine, 3/4 cup beef broth and seasonings. Cook 2 1/2 to 3 hours.
Insert cloves in one onion and put all onions, carrots and potatoes in the pot.
Simmer 1 hour or until beef is tender.