5 lbs pot roast |
1/2 cup flour (or as much as needed to dust roast) |
1/2 teaspoon garlic powder (more or less to taste) |
2 (10 1/2 ounce) cans cream of mushroom soup |
1 cup water |
2 tablespoons beef bouillon |
1/4 teaspoon onion powder |
1/4 teaspoon parsley flakes |
1/8 teaspoon celery seed |
1/8 teaspoon paprika |
1/8 teaspoon pepper |
2 tablespoons worcestershire sauce |
1/2 cup red wine |
4 large potatoes, cut in chunks |
6 large carrots, cut in chunks |
