Put roast in heavy roaster (one with a lid) and place tomato sauce, onion, pepper, salt, wine, water, ketchup, and garlic salt around the roast. Put remaining spices in a tea strainer or wrap in cheesecloth. Put container with spices down into the juice. Cover roaster and cook for 3 - 3 1/2 hours at 350°.
When cooked, remove pan from heat and let cool so that all fat will come to the top of the pan. Remove fat, then add 1 1/2 - 2 quarts water (to suite taste). Simmer with meat for 30 minutes or so. Pour juice over mint and sliced French bread. Serve meat in separate bowl. Do not forget to serve with dill pickles.
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