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.