1 Chuck or Rump Roast

1 Stick of Butter

1 Large Onion

1 Bay leaf

1 Cup Red Wine Vinegar

Garlic, salt, pepper to taste


Melt butter in a large soup pot on top of stove. Sauté onion. Take roast and brown on each side to sear in juices and make brown crusted topping. Once roast is browned add water about 1/2 way over the roast then add the red wine vinegar. Cook on top of the stove on low heat for 2-3 hours until tender. Remove roast and use drippings to make gravy. Can also use this same method for pork leaving out the red wine vinegar using more water.