2 cups of red wine 4 tablespoons butter 3 pounds chuck roast 1 qt of beef stock or water 3 peeled carrots 2 pounds of red new potatoes 1 tablespoon minced garlic 2 medium red onions minced 1 tablespoon ground pepper 1 tsp salt 1 tablespoon rosemary 1/4 cup freshly chopped parsley POT ROAST: Melt butter in 6 qt stockpot with lid. Add chuck roast and sear all two sides of roast. Add red wine and allow liquid to reduce by half and add enough beef stock or water to cover chuck roast. Turn heat to low and cover stockpot with lid. After 4 hours of cooking add potatoes and carrots. I like to leave them whole only peeling the skins from the carrots. Cook for another 30 minutes and add the garlic, red onions, ground pepper and salt. Leave lid off and cook for another 20 minutes. Season with fresh parsley and rosemary and serve with thick crusty bread. Family style dinner.