Combine wine with onion, garlic, spices and herbs. Make incisions in pot roast with sharp knife. Pour wine-spice mixture over meat in deep casserole and let stand several hours, turning meat occasionally. Remove meat and brown on all sides in its own fat or extra fat if needed. Sprinkle liberally with salt and return to casserole.

Cover and bake in a slow oven (250 F.) 2 to 3 hours until meat is tender. Remove from oven, skim off about cup of the fat. Stir the flour into this and when smooth add the spiced wine in which meat has been cooked. This may be strained if desired. Stir over low heat until sauce thickens and boils. If too thick, add a little water. Serve in bowl with pot roast and plenty of heated French bread for dunking in the sauce. Yield: 8-10 servings.