4 lb Roast (chuck or cross cut wi

1/4 c Dry red wine (may use white

1 x Or 2 Tbs brandy)

1 ea Large onion, peeled

1/4 ts Thyme

1/4 ts Rosemary

8 ea Potatoes, peeled & quartered

1 x Sage

1 x Basil

1 x Flour

1 x Garlic powder

1 x Bay leaves

1 x Salt

1 x Pepper

12 oz Water

Salt & pepper roast, sprinkle with garlic powder and a little flour. Brown in large skillet, then placce in dutch oven. Crush herbs and sprinkle over roast. Place bay leaves (1-2 broken in-half) in bottom. Cover roast with onions. Combine water & wine, then pour this over the roast, without washing off too many herbs. cover and bake at 350 for 1 1/2 hrs. Add potatoes and bake another 30-45 minutes, or until tender. Remove roast, discard bay leaves & make gravy.