Total Calories: 37
Remove fat and bone from meat. Rinse, dry and tie into shape. On waxed paper, combine flour, salt and pepper. Coat roast with flour mixture. In a heavy Dutch oven over medium heat, brown meat in bacon drippings. Pour off excess drippings.
Add carrots, mushrooms, tomato sauce, Burgundy, onion, celery, parsley and oregano bring to a boil. Cover and bake at 325° for 3 to 4 hours or until meat is tender, turning meat occasionally. Transfer meat to a heated platter, cover. Thicken sauce with additional flour, if desired. Slice meat and serve sauce separately.
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