2 lb. pot roast, cut into cubes and dredged in flour
3 tbsp fat or oil
1/4 c. Mogen David concord grape wine
1 c. tomatoes
1/4 cut-up onions
2 tsp. salt
1 tsp. pepper
1/8 tsp. thyme
1/8 tsp. marjoram
1/4 c. fresh celery leaves
1/4 c. boiled cut-up carrot,
1 pkg. green peas, cooked and drained
1/2 c fresh green onions, chopped
1 pkg. wide egg noodles.

Brown meat on all sides in fat or oil. Put in Dutch oven and add, Mogen David concord grape wine, tomatoes, onions, salt, pepper, thyme, marjoram, and fresh celery leaves. Simmer 1 1/2 to 2 hours. Then, add carrots, green peas, and fresh green onions. Cook 15 minutes. Serve over wide egg noodles.