California Pot Roast

• 3 tablespoons salad oil
• 3 lbs pot roast
• 2 teaspoons seasoning salt
• 1 (30 ounce) can whole tomatoes
• 3/4 cup finely chopped onion
• 3/4 cup finely chopped celery
• 3/4 cup chopped bell pepper (optional)
• 1 cup Burgundy wine or 1 cup other red wine
• 1 package spaghetti sauce mix
• italian seasoning
• 4 potatoes (optional)
• 5 carrots (optional)

1. Heat the salad oil in a Dutch oven and brown the meat slowly.
2. Sprinkle with the seasoned salt.
3. Pour the tomatoes and wine over the meat.
4. Add the spaghetti sauce mix (McCormick's is good), Italian seasonings and stir until mix is dissolved.
5. Add celery and onion.
6. Add bell pepper, potatoes and carrots, if desired.
7. Cover and simmer until tender, about 2 hours.
8. Cook longer for more tender roast, I usually cook mine 4 hours.
9. Serve the remaining tomato-wine sauce as gravy; thicken if desired.

salad oil, roast, salt, tomatoes, onion, celery, bell pepper, wine, spaghetti sauce mix, italian seasoning, potatoes, carrots

Taken from www.food.com/recipe/california-pot-roast-109112 (may not work)