Pot Roast

2 pounds chuck pot roast
1/2 cup Onion, chopped
2 cups beef stock
3 tablespoon garlic, minced
1 cup red wine
2 tablespoons worcestershire sauce
2 teaspoon oregano
2 teaspoon basil
1 teaspoon liquid smoke
salt and black pepper to taste

Brown pot roast in Dutch oven or deep ovenproof pan with top on stovetop, using some oil if needed. Remove from pan and saute onions in oil til brown. Return beef to pot and add all ingredients. Bring to boil, cover, and simmer 2 1/2 - 4 hours. Check occasionally - may need to add water.