The Lady & Sons Pot Roast - Paula Deen

By hazelljbmh

This is the best pot roast ever made in the crock pot! Love Paula Deen! The picture is what it looks like before you turn on the crock pot.

Ingredients

• 1 3-lb boneless chuck roast
• 1 1/2 tsp Paula Deen's House Seasoning (1 cup salt, 1/4 cup garlic powder, 1/4 cup ground pepper - store in airtight container for up to six months)
• salt and black pepper
• 1/4 cup vegetable oil
• 1 yellow onion, thinly sliced
• 3 bay leaves
• 3 or 4 beef bouillon cubes, crushed
• 2 cloves garlic, minced
• 1 can condensed cream of mushroom soup
• 1/2 cup Chardonnay or other full-bodied white wine

Preparation

Step 1

Sprinkle the roast on all sides with House Seasoning. Season all over with salt and black pepper. In a large skillet, heat the oil over medium-high heat until it shimmers. Add the roast and brown on all sides, about 5 minutes per side.
Place the roast in a slow cooker. Place the onion, bay leaves, crushed bouillon cubes, garlic, and soup on top of roast. Pour in the wine. Add just enough water to cover the roast. Cook on low for 8 hours; remove and discard the bay leaves before serving.