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Meats & Seafood - Special Pot Roast

  • 3- to 4-pound chuck roast, frozen
  • 1/2 cup burgundy wine
  • 1/2 cup water
  • 1 medium onion, peeled and quartered
  • 3 tablespoons Worcestershire sauce
  • 4 medium potatoes, peeled and quartered
  • 2 ribs celery, cut in one-inch pieces
  • 4 carrots, peeled and cut in one-inch pieces
  • Celery salt to taste
  • 2 tablespoons flour
  • Salt and pepper to taste

Select a frozen chuck roast with some but not too much marbling. Place frozen roast in an iron Dutch oven and put under the oven broiler at 450° for 30 minutes. This browns it outside and leaves it frozen in the middle.

Add wine, water, onion, and Worcestershire sauce. Cover and return to oven, turning the dial to bake. Bake for 45 minutes.

Add potatoes, celery, and carrots. Sprinkle all with celery salt. Cover and return to oven; bake for 25 minutes or until potatoes are tender.

Remove meat and vegetables from the pot and place in a warm spot. Check liquid in the pot and add enough water to make approximately 2 cups liquid. Bring liquid to a boil.
Combine flour with water and stir until lumps are gone. Slowly pour flour into boiling liquid. Add salt and pepper to taste.

Serve gravy over meat and vegetables or in a separate gravy boat.

Note: Be sure to use a good wine. If you wouldn’t drink it, then don’t cook with it.
Submitted By: Peggy Ivey
Giles Farmers Co-op
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