3-5 lb. roast
Garlic cloves
1 lg. can mushrooms & liquid
1 lg. tomato sauce
1 lg. tomato paste
1 can stewed tomatoes
Spices

Whatever you've got, or like! Only requirement, NEVER do it the same way twice in a row. Dehydrated fresh onion. Garlic powder (lots). Celery seed, basil, marjoram, thyme, anise, oregano, Italian seasoning. Bay leaves (2 or 3). Onion soup mix or beef bouillon cubes (3 or 4) with 2 cups hot water.

Cut slits in the roast and stuff with garlic cloves (10 to 20). Brown the roast on all sides in hot oil in a Dutch oven. Add mushrooms, tomato sauce, paste and stewed tomatoes. Sprinkle on spices. Add bay leaves and soup mix (or bouillon water).

Roast covered in a slow oven (250 to 275 degrees) for 5 to 6 hours. Stir occasionally if you think about it. Remove, slice and serve over spaghetti (remember to remove the bay leaves).