3 to 4 lb. roast (any kind)
1 T. onion flakes
1 T. whole pickling spices
1/2 can of tomato sauce
1 carrot (grated)
2 stalks of celery (chopped)
pinch of parsley
salt and pepper to taste
3 to 4 cups of water
Cook several hours or until meat is real tender.
Drain the juice and use to pour over sliced french bread and serve the meat on the side.
Place a little mint on the bread before pouring the juice over it.
