POT ROAST IN WINE

2 beef bouillon cubes                   2 cups boiling water
1 3-pound beef eye round                3/4 cup thinly sliced, peeled onion
1 large clove garlic, peeled            1/2 cup Burgundy wine
and crushed                             2 bay leaves
1/2 teaspoon dried oregano leaves       1 1/2 teaspoons salt
1/4 teaspoon celery seeds               1/4 teaspoon pepper
12 small white onions, peeled           12 medium-sized whole mushrooms
(about 1/2 pound)                       (about 1/2 pound)

Dissolve beef bouillon cubes in boiling water and reserve.  Heat 
oven to 350.  Place meat fat side down in an ovenproof Dutch 
oven over moderately high heat and brown quickly on all sides.  
Remove meat and pour off excess fat from Dutch oven.  Reduce 
heat to moderate, add the sliced onion and the garlic to Dutch 
oven and cook until lightly browned.  Return meat to the Dutch 
oven and add bouillon, wine, bay leaves, oregano, salt, celery 
seeds and pepper.  Cover and heat until mixture comes to a boil.  
Place in oven and bake covered 2 hours.  Add the whole white 
onions and mushrooms; continue baking 30 minutes longer, until 
vegetables and meat are fork-tender.  Remove meat to serving 
platter and remove bay leaves from gravy.  Skim off fat from 
gravy.  For diet serving allow 3 ounces cooked meat, 1/4 cup 
gravy, 2 onions and 2 mushrooms (255 calories).  Gravy may be 
thickened for nondieters.  Makes 4 servings with leftovers.