French-style chuck roast
This recipe is adapted from James Peterson's "Essentials of Cooking." Choose a thick roast that fits snugly in a Dutch oven.
1 (4- to 5-pound) chuck roast, at least 6 inches thick
2 large onions, chopped (about 3 cups)
1 large carrot, roughly chopped
1 rib celery, roughly chopped
4 cups dry, fruity red wine (e.g., zinfandel, Merlot, syrah)