Paula Deen's Pot Roast

By JanetLynn198

Ingredients

• 1 (3-4lb) boneless chuck roast
• 1 tsp house seasoning (1 cup salt, ¼ cup black pepper, ¼ cup garlic powder)
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp vegetable oil
• 1 cup thinly sliced onion wedges
• 3 cloves garlic, crushed
• 2 bay leaves
• 1 can cream of mushroom soup
• ¼ cup red wine
• 2 tbsp Worcestershire sauce
• 1 tbsp beef bouillon granules
• ¾ cup water

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350.

2. 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 mins to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.

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

4. Cover pan with foil and bake for 3 to 3 ½ hours or until tender.

5. Remove and discard the bay leaves.

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 tbsp cornstarch mixed with ¼ cup cold water, stirring constantly.