Pot Roast-Paula Deen

By pattie_d

Recipe courtesy Paula Deen

Ingredients

• 1 (3-pound) boneless chuck roast
• 1 1/2 teaspoons House seasoning, recipe follows
• 1/4 cup vegetable oil
• 1 onion, thinly sliced
• 3 bay leaves
• 3 or 4 beef bouillon cubes, crushed
• 2 garlic cloves, crushed
• 1 (10 3/4-ounce) can condensed cream of mushroom soup
• 1/2 cup Chardonnay
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.

Mix ingredients together and store in an airtight container for up to 6 months