SPRINKLE roast with salt and pepper.
HEAT oil in dutch oven; ADD roast and BROWN lightly on all sides.
POUR off excess oil and ADD broth and wine.
BAKE covered tightly in 325 degree oven for 2 -2 1/2 hours.
COOK onion in small saucepan with small amount of fat skimmed from reserved broth.
ADD flour and BROWN.
STIR in broth and COOK until thickened.
For a leftover dish, serve gravy with chopped bits of roast over split biscuits or bread.
SAVE leftover broth for roast beef and gravy
Per Serving (excluding unknown items): 530 Calories; 38g Fat (67.1% calories from fat); 38g Protein; 4g Carbohydrate; trace Dietary Fiber; 131mg Cholesterol; 340mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 4 1/2 Fat.