Pot Roast

Pot Roast



  • 6 pounds beef chuck roast

  • 2 cups red wine

  • 1 cup olive oil and vinegar salad dressing Newman’s Own®

  • 2 tablespoons Worcestershire sauce Lea & Perrins®

  • 1 envelope  zesty Italian salad dressing mix Good Seasons®

  • 2 tablespoons canola oil

  • 2 brown or yellow onions sliced

  • 3 stalks  celery cut into 2-inch pieces

  • 4 cups lower-sodium beef broth Swanson®

  • 2 packets (1.5 ounces each) meat loaf seasoning mix McCormick®

  • 3 pounds baby Yukon gold or fingerling potatoes cut in half

  • 1 pound baby carrots

  • celery leaves optional


  1. Place meat in a large zip-top plastic bag. In a medium bowl, whisk together wine, olive oil and vinegar salad dressing, Worcestershire sauce, and dry Italian salad dressing mix. Pour over meat in bag. Seal bag; turn to coat meat. Marinate in refrigerator for 4 hours to overnight, turning bag occasionally.

  2. Preheat oven to 325 degrees F. Remove meat from marinade and pat dry with paper towels. Discard marinade. In a large skillet, heat oil over medium heat. Add meat and brown on all sides. Place in roasting pan and set aside.

  3. Add onion and celery to same skillet; cook for 3 minutes. Stir in broth and meat loaf seasoning; bring to a boil. Remove from heat and carefully pour over meat. Cover tightly with aluminum foil. Bake for 2 hours.

  4. Remove roast from oven and add potatoes and carrots. Re-cover pan. Bake for 1 hour more. Remove roast, potatoes, and carrots from pan. Let meat stand for 5 minutes before slicing. Strain pan juices and set aside. Slice meat against the grain. Serve meat with potatoes, carrots, and strained pan juices. Garnish with celery leaves (optional).

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