1Preheat oven to 325 degrees. Melt butter in dutch oven and add roast. Brown roast on all sides. Add carrots, onions, and potatoes. Then add red cooking wine, salt, pepper, and water to cover part of roast.
2Place dutch oven covered, in oven on 325 degrees. Roast slowly for about 4 hours, basting to keep from burning. (slow roasting keeps roast tender).
Note: I usually add a little butter to dutch oven to give the vegetables extra flavor)