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POT ROAST WITH JONNO’S WORCESTERSHIRE SAUCE

  • Total Time: 4 Hours and 20 Minutes

Ingredients

Scale
  • 2 tbsp. olive oil
  • 33 ½ lb. chuck roast
  • 1 tbsp. kosher salt
  • 1 tsp. black pepper
  • 1 tbsp. brown sugar or coconut sugar
  • 3 cups chicken or beef broth
  • 1 cup dry red wine
  • 2 tbsp. Jonno’s Worcestershire Sauce
  • 810 cloves garlic, minced
  • 1 sprig fresh rosemary
  • 2 tsp. 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 lb. small yellow potatoes
  • 4 celery stalk, sliced diagonally
  • 6 carrots, sliced diagonally
  • 24 tbsp. cornstarch (depending on desired gravy thickness)

Instructions

  1. Preheat oven to 325⁰.
  2. In a small bowl, combine salt, pepper, and sugar. Rub the roast with the spice mixture on every side.
  3. Heat 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.
  4. Deglaze the pan with broth and wine, scraping any bits off the bottom. Stir in Jonno’s Worcestershire Sauce, garlic, rosemary, oregano, thyme, and bay leaves. Add mushrooms and onions around the roast. Bring to a simmer and cover.
  5. Braise in the oven for 2 ½ hrs. Add potatoes, celery, and carrots. Cover and braise for another 1 ½ hrs. or until vegetables are done to your liking.
  • Author: Elvira Osuno-Highley
  • Prep Time: 20 Minutes
  • Cook Time: 4 Hours
  • Cuisine: American