Ingredients:
3 tablespoons salad oil
3 lbs pot roast
2 teaspoons seasoning salt
1 (30 ounce) cans whole tomatoes
3/4 cup finely chopped onions
3/4 cup finely chopped celery
3/4 cup chopped bell peppers (optional)
1 cup Burgundy wine or 1 cup other red wine
1 package spaghetti sauce mix
italian seasoning
4 potatoes (optional)
5 carrots (optional)
Directions:
Heat the salad oil in a Dutch oven and brown the meat slowly.
Sprinkle with the seasoned salt.
Pour the tomatoes and wine over the meat.
Add the spaghetti sauce mix (McCormick’s is good), Italian seasonings and stir until mix is dissolved.
Add celery and onion.
Add bell pepper, potatoes and carrots, if desired.
Cover and simmer until tender, about 2 hours.
Cook longer for more tender roast, I usually cook mine 4 hours.
Serve the remaining tomato-wine sauce as gravy; thicken if desired.
Servings: 6
Time preparation: 15 min.
Time total: 135 min.