Pot Roast with Spicy Wine Sauce

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.

2. Cook onion in drippings remaining in pan until soft but not browned; stir often.

3. Add remaining ingredients except noodles; mix well.

4. Return meat to plan. Cover and simmer for 3 to 3½ hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout.

5. When meat is done, remove to a platter and keep warm.

6. Skim off any excess fat. Taste sauce and correct seasoning, if necessary, with salt and pepper.

7. If sauce is too thin, mix 2 tablespoons flour in 1/3 cup cold water. Add mixture slowly to sauce. Bring to a boil, stirring constantly, cnad cook unitl thickened, about 3 minutes.

8. If sauce needs only a little thickening, summer, uncovered, for a few minutes.

9. Slice meat and serve with sauce and hot noodles.

From: The More Beef for you Money Cookbook MMMMM Happy Charring

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