Sunday, December 30, 2007

Home Style Pot Roast


  • 1 chuck pot roast (4-5 lbs)
  • 3 carrots
  • 6 stalks of celery including leaves
  • 2 medium onion
  • 2 cups of red wine
  • 1-2 cups of stock
  • 1 tbsp of minced garlic
  • 2 tsp of salt
  • pepper to taste
  • 3 large cloves of garlic
  • olive oil


    1. Slice the large cloves of garlic into 2 long halves. Slice holes in the pot roast and stuff the garlic slices into the roast. Stuff the garlic on both top and bottom side. Pat the roast dry.
    2. Wash the celery and carrots. Chopped them into large chunks. Chop the onions.
    3. In a large deep pot drizzle olive oil, enough to coat the bottom of the pan. Heat the pot on medium heat until the bottom is nice and hot.
    4. Place the roast into the pot and brown the bottom for about 4 minutes, until it has a nice crust.
    5. Flip the roast and brown the top for the same amount of time. Brown the sides until they develop a nice crust, probably amount 1 minute per edge.
    6. Take the roast out and rest it on a plate.
    7. Add addititional olive oil to coat the bottom of the pot. Add the chopped onions and saute them until they are just wilted.
    8. Add the celery and carrots and saute them until they begin to release some juice.
    9. Add salt and garlic and continue cooking. When the garlic is cooked, add the roast back to the mixture.
    10. Add the wine and let it come to a light boil. Add the stock and let the stew come to a light boil again.
    11. Turn the heat down and simmer the roast with the vegetables until the roast is tender.
    12. Turn the roast periodically. Roast will be done in about 3-4 hours. When the roast in done, remove it from the stew and set aside in a covered dish.
    13. Take a handblender and puree the liquid. This will make a really nice thick sauce.
    14. The roast can be returned to the pot or served as is.
    15. Serve sauce on ziti or wide style noodles. For a change serve with rice or mashed potatoes.

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Copyright © 2007, 2008, All Rights Reserved


We love our version of Cole Slaw because it is light and contains no mayonnaise. It is also a good way to use up left over cabbage. When we make moo-shoo, we usually just use 1/2 of the head of cabbage, now you can use the other half of the cabbage in this recipe.

This is a great way to eat your vegetables and has plenty of fiber and anti-oxidants!


  • 1/2 head of cabbage
  • 2 carrots
  • 1/2 red onion
  • (optional) 1 cup of shredded red cabbage
  • Salt and pepper to taste
  • about a 1/4 cup of Good Seasons Italian dressing.


  1. Core the cabbage.
  2. Thinly chop the cabbage. Wash and rinse in a salad spinner
  3. Chop carrots into thin, match stick size.
  4. Thinly chop the red onion.
  5. Place all the ingredients in a large container with a lid. Mix the ingredients.
  6. Add Good Seasons Italian salad dressing and thoroughly mix everything.
  7. Salt and pepper to taste.
  8. Cover and let it rest in the refrigerator for about an hour. This will help the veggies to wilt a bit and also chilled them, keeping them crunchy.

This a great treat to serve at a tailgate picnic or a barbecue. In winter time it makes a great lunch side dish for the working stiffs in the family.

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Copyright © 2007, 2008, All Rights Reserved