Ingredients:

  2 lb chuck pot roast
1/2 cup Onion, chopped
  2 cans beef broth
  3 T minced garlic
  1 cup red wine
  2 Tbsp Worcestershire sauce
  2 tsp oregano
  2 tsp basil
  black pepper to taste
  1 tsp liquid smoke

Directions:

Brown pot roast in Dutch oven on stove top, using some oil if needed.  
Remove from pan and sauté onions in oil till brown.

Return beef to pot and add all ingredients. Bring to boil, cover and
simmer 2 1/2 - 4 hours.

Check occasionally - may need to add water. Can thicken gravy with
xanthan gum.

Becca