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Italian-Style Pot Roast

1 pound venison pot roast
2 tablespoons fat
salt and pepper
8 ounces tomato sauce
1 cup dry red wine
1 medium onion -- chopped
1 cup celery -- chopped
1 tablespoon parsley -- minced
2 teaspoons oregano
1 clove garlic
flour
water

In Dutch oven, brown roast on all sides in fat. Add salt and pepper to taste. Combine remaining ingredients, except flour, and pour over pot roast. Cover and bake 3 to 4 hours at 300. Pour off liquid and measure. Mix a smooth paste of flour and water, measuring 2 Tbl of water and 1 1/2 Tbl of flour for each cup of liquid. Gradually add hot liquid, stirring constantly and cook until thickened. Correct seasoning.


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