Instructions: In 5 quart, Teflon or non-stick Dutch oven, add 1 tbs. of veg. oil. Place pot roast, that has been trimmed of all visible fat. Brown beef on all sides on med. heat. After browning is complete, add wine to deglase pan, use plastic spoon to loosen browned bits on bottom of pan. Add onion soup mix, garlic powder, and pepper. Cover roast with water, add peeled, quartered onions . Cover and allow to cook slowly on med.-low heat. Remove roast from pan, and remove pan from heat. (if you add flour mixture to broth, while on heat, it will lump. HINT-save peanut butter jar, for making flour water mixture, it can be shaken and added to broth, for smoother gravy.) Gradually add 3 Tab. flour to 1 1/2 cups water, whisk thoroughly to remove all lumps. to broth, continue to stir as the flour mixture is added, return to heat on med. Add canned mushroom soup. Stir until mixture comes to rolling boil. Reduce heat to med-low, let cook app.

5 minutes. Remove Beef from Gravy and slice for serving.

Serve with mashed Potatoes, and vegetable of choice.

Variation: You may add 1/2 cup mild salsa for a Tex-Mex variation of this meal, it too is scrumptuous.

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