3 tbsp. oil
3 lb. pot roast
Salt and pepper
3 cloves crushed garlic
1 (16 oz.) can tomatoes
1 c. red wine
1 pkg. spaghetti sauce mix
3/4 c. chopped celery
3/4 c. chopped onion
1 can mushrooms

Heat oil and brown the meat. Sprinkle with salt and pepper and crushed garlic. Add tomatoes, wine and spaghetti sauce mix. Stir until well blended. Add vegetables. Cover and simmer 2 to 3 hours. Serve sauce over pasta or mashed potatoes.