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Ingredientes
- 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)
Direcciones
- 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!
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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% |
