Pot Roast Continental Recipe

• 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)

1. Sprinkle roast liberally with Worcestershire and garlic pwdr.
2. Place in heavy pot or possibly Dutch oven, uncovered, and cook at 350 degrees for 1 hour.
3. 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.
4. Serve with mashed potatoes or possibly noodles.
5. Essence makes excellent gravy.
6. I have also put sliced carrots into pot during cooking process.
7. This is very simple and very, very delicious!

chuck roast, worcestershire sauce, garlic, celery, onion, catsup, red wine, warm water, carrots

Taken from cookeatshare.com/recipes/pot-roast-continental-22818 (may not work)