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Ingredients

• 2-3 lb. boneless chuck roast
• 5-6 medium potatoes, peeled or not (I prefer not)
• 4 large carrots, peeled or not
• 1 large yellow onion
• 5 medium garlic cloves
• 2 cups beef or chicken stock
• 3/4 cup cooking wine (marsala or sherry are good)
• 1/4 cup vinegar (red wine or balsamic)
• 1 tblsp. hot sauce
• a pinch of salt, maybe a tspn.
• a pinch of pepper
• 1 cup instant oatmeal

Description

The Recipe Evolved Out Of A Matter Of Necessity Coupled With Couriosity. I'm A College Student, And Soups And Stews Are Easy/cheap To Make. I Usually Eat It By Itself Or With A Dollop Of Dijon Mustard On Top. (Note: I've Changed The Time Based On How L

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