Pot Roast with Worcestershire Sauce Recipe 🥩🥔🥕🍠🧅👨‍🍳

beef broth

🥗Healthier: low-sodium beef broth

💰Cheaper: water + bouillon cubes

Low-sodium broth reduces sodium intake while bouillon cubes are cost-effective.

Worcestershire sauce

🥗Healthier: soy sauce

💰Cheaper: homemade Worcestershire sauce

Soy sauce is lower in calories, while homemade options can save money.

Preheat the oven to 350°F.

Season the chuck roast with salt and black pepper (not mentioned in the video).

Heat oil in a 9x13 casserole dish over medium-high heat.

Add the chuck roast to the hot oil and brown for 7 minutes on one side and 5 minutes on the other side.

Carefully move the browned roast to the buttered 9x13 baking dish.

Deglaze the pan with 1 cup of red wine, stirring to pick up the browned bits.

Add 1 packet of onion soup mix to the wine and stir to hydrate the flakes.

Chop the potatoes into 1 to 2-inch thick chunks and place them around the roast in the dish.

Add pieces of celery, and half of the yellow onion (the rest can be omitted based on space).

Pour the red wine over the roast and potatoes to prevent oxidation.

Add 2 small bay leaves to the dish.

Add 1/2 teaspoon each of garlic powder, onion powder, and black pepper (omit salt).

Pour 1/4 cup Worcestershire sauce over the meat and vegetables.

Add enough homemade vegetable stock to mostly cover the roast and vegetables (about 2 to 2.5 cups).

Cover the dish with foil and bake at 350°F for 2 hours.

After 2 hours, remove the foil and baste the meat and vegetables.

Continue baking uncovered at 350°F for 40 minutes to evaporate some liquid and crisp the tops of the vegetables.

Turn off the oven and let the dish sit for 20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens