Justin Wilson Looking Back - Famous Pot Roast

Serves 6-10 people


  • 1 large cooking bag
  • 2 tablespoons of flour
  • 1 8lb chuck roast
  • Salt
  • Cayenne pepper
  • 6 whole cloves of garlic
  • 6 pickled hot peppers
  • 6 whole shallots
  • 8 whole potatoes
  • 8 whole carrots
  • 4 whole onions
  • 1 lb of fresh mushrooms
  • 2 tablespoons of Worcestershire sauce
  • 2 cups of wine
  • 1/4 teaspoon of bitters (Peychaud or Angostaura)


Preheat the oven to 350 degrees. Crease the baking pan. Shake flour in a large cooking bag and coat sides evenly.

Salt and pepper the roast.

Cut six holes in the roast and stuff each hole with a garlic clove, a hot pepper, and a shallot. (Cut off the portion of the pepper and shallot sticking out of the hole.)

Place the stuffed chuck roast in the cooking bag and then put it in the pan. Add to the bag, placing around the roast evenly, potatoes, carrots, onions, and mushrooms.

Mix the Worcestershire sauce, wine, and bitters. Pour over the ingredients in the bag and tie.

Punch 12 holes in the top of the bag with a two-tine fork. Bake in the preheated oven for about 2-3 hours.

“Oooh boy! Magnifique mean magnificent. An’ dat’s exactly how it taste, marvelmous, I garontee!”

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