Individual Mexican Pot Roast - Ruth Fletcher

2½ lbs beef pot roast                         
¼ tsp black pepper
2 tbsp flour                                          
½ tsp ground oregano
1 tsp seasonall                                     
1 tsp salt
2 tbsp salad oil                                    
½ cup celery, sliced in inch pieces
1 tbsp instant minced onion             
1 cup beef stock
¼ tsp red pepper                                 
2 cups white wine, if desired

Cut beef into six serving pieces.  Roll in flour and seasonall.  Brown in hot oil.  Add remaining ingredients, cover and simmer for 2 - 2½  hours or until tender.  Serve with pasta