Pot Roast Via Cunningham

Hey Pops, check out this pot roast. Take a 2-3 lb chuck roast (sirloin is better), rub it down with salt, pepper, garlic and onion powder. Take your 4-6 quart pot on med-high heat with a little oil and brown the meat, dusting it about halfway with flour. Then add worchestershire sauce, italian dressing, red wine, a whole peeled onion, 3 celery sticks and a little water to cover the meat. Cover and bring the heat down to a simmer and cook for 2-3 hours, stiring every 30 mins until the meat flakes easily with a fork. Remove the lid, the onion and celery and add mushrooms, raise the heat to remove excess water. Serve over rice with your favorite sides. We had corn on the cob and green beans.  Add mushrooms at the end.

Contributed By
M. Cunningham
Friend and Classmate