Pot Roast with Jonno’s Worcestershire Sauce

Author: Elvira Osuno-Highley

Serves: 4-6

Cuisine: American

Prep time: 20 min

Cook time: 4 hrs


  • 2 T olive oil

    3-3 ½ lb chuck roast

    1 T kosher salt

    1 t black pepper

    1 T brown sugar or coconut sugar

    3 c chicken or beef broth

    1 cup dry red wine

    2 T Jonno’s Worcestershire Sauce

    8-10 cloves garlic, minced

    1 sprig fresh rosemary

    2 t dried oregano

    2 sprigs fresh thyme

    2 bay leaves

    8 oz whole baby bella mushrooms

    1 large yellow onion, sliced into large wedges

    2 ½ lbs small yellow potatoes

    4 celery stalk, sliced diagonally

    6 carrots, sliced diagonally

    2-4 T cornstarch, depending on desired gravy thickness


  1. Heat oven to 325⁰. In a small bowl combine the salt, pepper, and sugar. Rub every side of the roast with the spice mixture.  Heat the olive oil in a dutch oven over medium high heat.  Sear each side of the roast for 1-2 minutes or until deep brown.  Set aside.
  2. Deglaze the pan with broth and wine, scraping any bits off the bottom of the pan. Stir in Jonnno’s Worcestershire Sauce, garlic, rosemary, oregano, thyme, and bay leaves.  Add the mushrooms and the onion around the roast. Bring to a simmer and cover.
  3. Braise in the oven for 2 ½ hrs. Add the potatoes, celery, and carrots.  Cover and braise for another 1 ½ hrs or until vegetables are done to your liking.


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