Pot Roast

2-3 lb beef roast
(if madiera is used instead of red wine, this is called mirepoix)

brown meat in a large roasting pan with a little oil

add:
1-4 small whole onions or 1-2 large quartered onions
1-4 halved carrots
2-6 potatoes, quartered
optional - 1-2 turnips, quartered
optional - quartered green, red, yellow pepper(s)
add up to half bottle red wine, up to half cup brandy, stock, beef broth, and/or water to cover meat and vegetables
add:
sprig fresh rosemary or powdered rosemary
thyme
pepper or pepper blend
marjoram
parsley
optional - worcestershire, especially if not using wine
bring water to a boil, turn down to low, cover, and simmer on stove or place in oven at 300 degrees an hour and a half minimum up to 3 hours. Every half hour add liquid if needed. Meat should be tearable with a fork when done. Serve 1-2 pieces of onion, carrot, and potato with meat for each person.