3 to 4 lb. chuck roast
1/4 c. chopped green pepper
1/4 c. chopped celery
1/4 c. chopped onion
1/4 c. vinegar
1/2 c. red wine
2 tsp. salt
1/2 tsp. pepper
1/4 c. salad oil

Combine all ingredients except roast. Place roast in shallow pan. Pour mixture over meat; cover and refrigerate 12 to 24 hours, turning meat occasionally and basting. Bake at 325 degrees 2 1/2 to 3 hours, basting occasionally.