1 1/2 pounds boneless chuck pot roast, cut into 1 1/2-inch pieces
1 (16-ounce) package frozen small whole onions
1/2 cup Merlot wine or beef broth
1/4 cup hoisin sauce
2 tablespoons all-purpose flour
1 (8-ounce) can tomato sauce with basil, garlic and oregano
1 1/2 cups baby-cut carrots
Hot cooked spaetzle or hot cooked noodles
Heat oven to 325°F.
Melt butter in 6-quart ovenproof covered saucepan or Dutch oven until sizzling; add beef. Cook over medium-high heat, stirring occasionally, 5-8 minutes or until browned. Add onions, wine and hoisin sauce. Cover; bake 45 minutes.
Stir flour into tomato sauce in bowl. Add carrots and tomato sauce mixture to beef mixture. Continue baking, covered, 45 minutes or until meat and vegetables are tender. Serve over hot cooked spaetzle.
Hoisin sauce is a thick, reddish-brown sauce made from soybeans, garlic, chile peppers and spices. It lends a sweet, spicy and salty flavor to food. Look for it bottled in the Oriental food section of the supermarket.