STEP ONE:

6-8 lb. roast
1 lg. can orange juice (16 oz.)
2 c. burgundy wine
1 tsp. onion salt
1 tsp. garlic salt

Marinate for 24 hours. Drain and wipe dry. Pat roast with flour, put into oven and brown well. Cook for 1 hour and 45 minutes at 400 degrees.

STEP TWO:

Add:

1 tsp. pepper
1/4 tsp. oregano
1 bay leaf
1 lg. onion

Cook for 30 minutes longer; then add:

8 whole lg. potatoes
10 lg. carrots
2 c. chopped celery (or 1 tsp. celery salt)
1 tsp. dry mustard
1 c. burgundy wine
1/2 c. cola

Mix burgundy and cola together. Add gradually during roasting period. Continue roasting 1 hour and 45 minutes or until the vegetables are done.

Serves 8-10.