1 lb. #6 spaghetti
3 lbs. bottom round roast
5 lbs. chopped onions
2 lbs. carrots, diced
Celery heart with leaves, chopped
1/4 lb. finely minced salt pork
1/4 c. olive oil
Dash of Gravy Master
Salt and pepper to taste

In 8-quart pot, brown roast well in oil and salt pork. Remove meat, add onions to pot and saute. Add chopped celery, stir. Return meat to pot, add enough water to cover meat. Add carrots, salt, pepper and a dash of Gravy Master. Stir well, cover and simmer for 1 1/2 hours or until meat is tender.

Cook spaghetti according to package directions. Pour carrot sauce over spaghetti. Slice meat and serve on side with same sauce.