4 lb. pot roast
2 tbsp. flour
2 tsp. salt
3 tbsp. oil
1 can tomato sauce
1 1/2 c. water
1 c. red wine
1/2 tsp. oregano
1/2 tsp. rosemary
2 tsp. Accent

Roll roast in flour, salt and pepper. Brown in oil. Put in remainder of flour, salt and pepper and rest of ingredients. Cook on low heat until it just barely boils, 3 hours or until tender. When roast is done, take out roast and mix 1/2 cup cornstarch and water until it's like milk. Pour into pot a little at a time until it's right for gravy, while it's still simmering.