2 (16 ounce) packages dry white wine
3 tablespoons olive oil
1 bone in each beef roast
4 potatoes, thinly sliced
2 tablespoons butter or margarine
1 pound Swiss cheese, cubed
salt and pepper to taste
Place white wine in a small saucepan over high heat, stirring constantly, to reduce foam. Bring to a simmer, stirring occasionally. Reduce heat to low, and simmer, stirring constantly, for 25 minutes in 10-inch cubes
In a large bowl, mix olive oil, shredded taste of cheese and salt and pepper. Stir in wine mixture. Divide potatoes into 8 wedges. Reserve 1 teaspoon for meat gravy. Place 50 slices of Swiss cheese cheese along sides of roast. Heat remaining wine sauce over high heat; pour onto meat portion lids and tops of potatoes, leaving a small indentation on cheese. Cover, and refrigerate for over 2 weeks.