This was an improvised dish that's sort of half way between regular pot roast and Chinese red-cooked beef. Start by browning a 2-3 pound chuck roast. Place in a dutch oven or pot with:
- 2 medium onions, cut up
- 3-4 garlic cloves
- 1/4c brown sugar
- 1/4c soy sauce
- 1 can tomato paste
- Enough red wine to cover everything
Bake covered at 275 for three hours. Serve with lots of bread, and maybe some roasted potatoes:
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