Pot Roast Milano Recipe

• 2 tbsp. oil
• 3 to 4 pound pot roast
• 1 teaspoon salt
• 1/2 teaspoon celery seed, if you like
• 1/2 teaspoon basil leaves or possibly Italian seasoning
• 1/4 teaspoon pepper
• 1 lg. onion, sliced
• 1 garlic clove, chopped
• 1 c. Burgundy or possibly dry red wine
• 8 ounce. can tomato sauce
• 2 tbsp. flour
• 1/2 c. water

1. In large skillet or possibly Dutch oven, brown meat in warm oil.
2. Combine salt, celery seed, basil, pepper, onion, garlic, wine and tomato sauce; add in to meat.
3. Simmer covered for 2 1/2 to 3 hrs or possibly till tender.
4. Remove meat to platter.
5. Combine flour and water; stir into liquid in pan.
6. Heat till mix boils and thickens, stirring constantly.
7. If necessary, thin with water.
8. Spoon sauce over pot roast.

oil, roast, salt, celery, basil, pepper, onion, garlic, red wine, tomato sauce, flour, water

Taken from cookeatshare.com/recipes/pot-roast-milano-26228 (may not work)