Pot Roast by Paula Deen

By curtiswren

Ingredients

• pound) boneless chuck roast 1 teaspoon House Seasoning, recipe follows 1 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons vegetable oil 1 cup thinly sliced onion wedges 3 cloves garlic, crushed 2 bay leaves 1 (10 3/4
• ounce) can cream of mushroom soup 1/4 cup red wine 2 tablespoons Worcestershire sauce 1 tablespoon beef bouillon granules 3/4 cup water

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Directions

Preheat oven to 350 degrees F.

Add the House Seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.

Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.

Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.

Remove and discard the bay leaves.

*Cook’s Note: If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients and store in an air tight container for up to 6 months.