3-4 lb. chuck roast
Worcestershire sauce
Garlic powder
1 c. diced celery
1 c. sliced onion
1/3 c. catsup
1/2 c. red wine
1 beef bouillon cube
3/4 c. hot water
Carrots (optional)

Sprinkle roast liberally with Worcestershire and garlic powder. Place in heavy pot or Dutch oven, uncovered, and cook at 350 degrees for 1 hour. Add celery, onion, mixture of catsup, wine and bouillon cube (dissolved in hot water) over roast and return to oven, this time covered, for 2 hours. Serve with mashed potatoes or noodles. Essence makes excellent gravy. I have also put sliced carrots into pot during cooking process. This is very simple and very, very delicious!