Instructions: Sprinkle roast with salt & pepper. Brown in oil in dutch oven for 15-20 minutes, turning often. Add chopped onion, half of carrots & celery, garlic, and stir briefly. Add wine, broth, bay leaf, thyme, parsley and cloves. Stir. Cover and bake at 400 for 1-1/2 hours. Reduce heat to 350 and bake another 30 minutes. Meanwhile, combine small onions, remaining carrots & celery in kettle of cold water to cover. Bring to boil. Simmer 2 minutes, drain. Heat butter in skillet & saute parboiled vegetables with mushrooms until golden. Remove roast from oven. Strain cooking liquid. Return meat, vegetables and strained sauce to pot. Bake another 30 minutes.

RED WINE MAKES THIS A DELICIOUS

WINTERY NIGHT SPECIALTY.

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