Pot Roast With Vegetables - cooking recipe

Ingredients

4 to 4 1/2 lb. pot roast
salt to taste
pepper
oregano
2 cloves minced garlic
4 sprigs chopped parsley
1/4 c. flour
1/2 c. oil
5 carrots, scraped and quartered
4 potatoes, peeled and quartered
2 small onions, sliced and separated into rings
2 Tbsp. grated Romano cheese
1/2 c. dry red wine

Preparation

Season pot roast with salt, pepper and oregano to taste.
Make slits in roast with a sharp knife.
Put a little more salt, pepper and oregano, along with the garlic and parsley, in each slit. Coat the roast with flour.