Tuscany Pot Roast Recipe

In a large Dutch oven, brown the roast in the shortening or olive oil; pour off the grease. Stir together the soup, wine, onions, garlic, and other seasonings and add to the roast. Cover and cook on the stove-top on low heat for 2 1/2 - 3 hours; stirring occasionally. Remove bay leaf; thicken gravy if desired. Serve over egg noodles, sprinkled with poppy seeds, with green peas and salad on the side. Very nice company dish!