Recipe Ingredients:

• 1 5-lb. pot roast
• Olive oil to coat pan
• 1 Tbsp. margarine
• All-purpose flour for dredging
• 1 onion, sliced
• 2 leeks (white and light green parts only) washed, trimmed, and thinly sliced
• 1 onion-flavored bouillon cube
• 3 large carrots, peeled and cut into pieces
• 1 large butternut squash, peeled and cut into small chunks
• 3 potatoes, peeled and cut into chunks (optional)
• 1 large green bell pepper, cut into pieces
• 1 cup excellent-quality dry red wine
  
  
  Serves 8 - 10
  
  In a large pot, heat olive oil and margarine. Dredge roast in flour and sear on both sides until browned. Remove from pot.
  
  
  Add onion and leeks to pot and saute. Add roast, bouillon cube, and enough water to cover. Bring to a boil, cover pot, and reduce heat to simmer for 2 hours. Add carrots, squash, potatoes if using, and pepper, and simmer another hour. During the last 30 minutes of cooking, add wine. When done, meat will be buttery soft and will slice easily. Serve meat on a platter and vegetables in a soup tureen.
  
  
  source: The New Jewish Family Kitchen