POT ROAST IN WHITE WINE GRAVY

2 tablespoons butter or margarine
3 to 4 large onions, sliced
1 - 3 lb. boneless chuck roast
1 - 16 oz. can undrained tomatoes
1/2 tsp dried whole basil
1 tsp salt
1/2 tsp pepper
1 cup Chablis or other dry white wine
3 large carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
2 tablespoons cornstarch
1/2 cup water

Melt butter in a Dutch oven. Add one-third of onion slices and saute until tender. Add roast and brown on all sides. Stir in tomatoes, basil, salt, pepper and wine. Cover and simmer 1-1/2 hours.

Add carrots, celery and remaining onion slices. Cover and simmer 1 hour.

Remove roast and vegetables to serving platter...keep warm.

Measure pan drippings and add enough water to make 1-1/2 cups liquid. Combine cornstarch and 1/2 cup water mixing well. Stir into pan drippings. Cook over medium-high heat stirring constantly until thickened and bubbly. Serve gravy with roast and vegetables.

Yield: 6 servings.

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