3 lb. roast
2 tbsp. oil
16 oz. can tomatoes
1 lg. Coke (16 oz.)
1 (1 1/2 oz.) pkg. spaghetti sauce
1 c. finely chopped onions
3/4 c. chopped celery
1 1/2 tsp. salt
1/2 tsp. garlic salt
1 can beef broth

In Dutch oven brown meat in oil 10 minutes on each side. Drain off fat. Break up tomatoes in juice. Add remaining ingredients, stirring until spaghetti sauce is dissolved. Pour over meat. Cover and simmer slowly 2 1/2 hours or until meat is fork tender. Thicken gravy and serve over sliced roast. This has an unusual flavor.