2-3 lb. 7-bone roast or boneless chuck roast. Put roast in large skillet with cover. Sprinkle 1 package Lipton onion soup mix on top. Pour 1 cup red wine over top. Cut about 3 medium-sized onions in quarters and put around roast. Cover and put in 300-degree to 325-degree oven for 1 hour. Put scrapped carrots (1 lb. package) cut in 4-inch lengths, on top of onions and roast. Add more wine over all. Reduce heat 25-degrees and cook 30 minutes longer. Peel potatoes – cut in quarters lengthwise. Add potatoes and cook until they are done. Sprinkle roast with garlic powder before adding potatoes. Add one-half cup water & one-half cup red wine if liquid is low. Cover tightly to finish cooking potatoes.

To make stew out of roast and veggies: Chop roast, cut veggies into bite-size pieces. Mix with 2 cups gravy and pour over all. Bake until bubby. Top with biscuits. Bake until biscuits are done.

Gravy: 2 packages brown gravy mix; 1 Tablespoon Worchester sauce; 1 tsp. Garlic powder; 1 Tablespoon minced onion; 1 cup red wine; 1 cup water; dash Tabasco sauce