Recipe of the Week: Spicy Wine Pot Roast, by J.M.

Here is a pot roast recipe from long-time SurvivalBlog reader J.M.  To tone the spiciness down, simply reduce the amount of Worcestershire sauce and garlic powder.


  • 3 to 4 lb beef pot roast
  • Salt and Pepper
  • 1 small onion, chopped
  • 1 (¾oz) package brown gravy mix
  • 1 cup water
  • ¼ cup catsup
  • ¼ cup dry red wine
  • 2 tsp Worcestershire sauce
  • 1 pinch garlic powder


  1. Sprinkle meat with salt and pepper and place in a slow cooking
  2. Combine remaining ingredients and pour over meat.
  3. Cover and cook on low 8 to 10 hours.
  4. Remove meat and slice.
  5. If desired, thicken the sauce with flour dissolved in a small
    amount of water and serve over meat.

Makes 6 to 7 servings

o o o

Useful Recipe and Cooking Links:

We really enjoy a hot porridge breakfast topped with a little butter and honey, surrounded by whole milk. Our porridge is often a mix of grains we have on hand from the pantry and just about any variation of the mix works! For readers who want to try porridge for the first time or just like to cook with a recipe safety net, this version is delicious and nutritious! It’s called Grandma’s Grain Recipe from 101 Cookbooks – T.A.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail.