The Sunday pot roast dinner is hallowed ground in America. We have our version of it in Puerto Rican cuisine. We call it Carne Mechada. Thus, I’m always on the lookout for good recipes. The one given today is one of the simplest yet tastiest versions I know. This recipe can make pot roast go from the plebeian to the divine. The secret is to marinate the roast overnight. And what is the marinade? Ordinary barbecue sauce along with dry red wine. Once marinated, the meat is then cooked with traditional vegetables associated with pot roast. We cook it with potatoes, onions and carrots.  If desired, you can add traditional winter vegetables such as turnips and parsnips.

This dish resembles more the traditional Yankee pot roast beloved in New England.  It is not my family’s Nuyorican pot roast. But it will be one of the best meals you can prepare for Sunday or any other day of the week.


4 pounds boneless chuck or round roast
1 bottle (18 oz) all-purpose barbecue sauce
¼ cup red wine

Place beef in a bowl. Pour barbecue sauce and wine over it. Cover tightly and refrigerate overnight.

2  tablespoons butter
1 tablespoon olive oil
2¼ cups water
1 cup red wine
1½ pounds potatoes, washed and halved
1 pound carrots, peeled and cut in diagonal chunks
2 large onions, peeled and cut into quarters
3 tablespoons flour
2 tablespoons chopped parsley

  1. Drain meat. Reserve marinade.
  2.  Heat butter and oil in  large pot. Brown the meat on all sides.  Pour marinade, 1 cup water and 1 cup wine over roast. Cover and simmer 2 hours.
  3.  Add vegetables and continue simmering 30 minutes. Mix remaining water and flour. Stir into pot. Raise heat slightly and cook until sauce gently boils.
  4.  Arrange meat on a serving platter,  surrounded with vegetables. Sprinkle with parsley. Serve gravy sauce on the side in a gravy bowl or sauceboat.
    Yield: 6 or more servings.