Print
Email
Add a photoServings: 12
Ingredients
- 3-4 pound chuck roast
- Worcestershire sauce
- Garlic pwdr
- 1 c. diced celery
- 1 c. sliced onion
- 1/3 c. catsup
- 1/2 c. red wine
- 1 beef bouillon cube
- 3/4 c. warm water
- Carrots (optional)
Directions
- Sprinkle roast liberally with Worcestershire and garlic pwdr. Place in heavy pot or possibly Dutch oven, uncovered, and cook at 350 degrees for 1 hour. Add in celery, onion, mix of catsup, wine and bouillon cube (dissolved in warm water) over roast and return to oven, this time covered, for 2 hrs. Serve with mashed potatoes or possibly noodles. Essence makes excellent gravy. I have also put sliced carrots into pot during cooking process. This is very simple and very, very delicious!
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 12 servings | |
| Calories 286 | |
| Calories from Fat 125 | 44% |
| Total Fat 13.86g | 17% |
| Saturated Fat 4.99g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 240mg | 10% |
| Potassium 561mg | 16% |
| Total Carbs 3.4g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.3g | 2% |
| Protein 33.18g | 53% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
