INGREDIENTS
1
3-4 lb chuck roast
Salt and pepper
Olive oil
1
large onion, thickly sliced
4
large carrots, cut into fourths
4
medium potatoes, quartered
2 cups
hot water with beef bouillon or 2 cups beef broth
1
extra beef bouillon cube
1/2 cup
red wine
1/2 cup
water
1 tbsp
Worcestershire sauce
7 tbsp
butter
1/2 cup
flour
1 cup
homemade baking mix
1/3 cup
milk