4-5 lb. bottom round roast
1 lg. can tomato sauce
1 c. red wine
3 cloves minced garlic
4 cloves
Salt and pepper to taste
1/4 c. olive oil
Carrots
Potatoes

Make 5-6 holes in roast, stuff with garlic. Brown on all 4 sides in the olive oil. Add the wine and let it absorb into roast. When nearly all absorbed, add tomato sauce, cloves, salt and pepper and let simmer for 1 hour. Add carrots and potatoes, turn stove to medium and let cook for 1/2 hour more. Serves 4-6.