2 tbsp. oil
3 to 4 lb. pot roast
1 tsp. salt
1/2 tsp. celery seed, if desired
1/2 tsp. basil leaves or Italian seasoning
1/4 tsp. pepper
1 lg. onion, sliced
1 garlic clove, minced
1 c. Burgundy or dry red wine
8 oz. can tomato sauce
2 tbsp. flour
1/2 c. water

In large skillet or Dutch oven, brown meat in hot oil. Combine salt, celery seed, basil, pepper, onion, garlic, wine and tomato sauce; add to meat. Simmer covered for 2 1/2 to 3 hours or until tender. Remove meat to platter. Combine flour and water; stir into liquid in pan. Heat until mixture boils and thickens, stirring constantly. If necessary, thin with water. Spoon sauce over pot roast.