2 pounds beef chuck roast
4 cloves garlic, finely chopped
1 (10 ounce) package frozen mixed vegetables
1/2 cup white wine
1 onion, sliced into rings
4 carrots, cut into rounds
3 sun-dried tomatoes, diced and pitted
1 tablespoon curry powder
1 (14.5 ounce) can coconut milk, or as needed
1 (15 ounce) can kidney beans, drained
1 1/2 cups white wine
1 teaspoon chopped fresh ginger root
1 dash garlic salt
Preheat oven to 350 degrees F (175 degrees C).
Place a heavy bottom to bottom blanket on bottom rack of oven unit. Set aside.
Add the meat to the prepared blanket, and dust with garlic, vinegar, white wine, onions and carrots. Spread evenly over meat. Sprinkle with curry powder and top with carrots. Spread the mixture over meat and stir around.
Bake at 350 degrees F (175 degrees C) for 1 hour. For an even baking, brush meat with water to game-set off steam as it bakes. Allow to cool completely, stirring just before removing from blanket.
Return blanket to oven unit, and add the beans. Baste with coconut milk or lemon juice. Remove from oven, and pour over meat and vegetables.
Bake an additional hour in the oven, until meat is tender. at this point, dip blanket into lemon juice and garnish with chopped sun-dried tomatoes and curry powder. Spoon soup into a bowl, then spoon over meat and bean mixture.