Paula's Pot Roast
Shelly
ingredients
- 1 (3 to 4-pound) boneless chuck roast
- 1 tsp. Paula Deen House Seasoning
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 Tbsp. vegetable oil
- 1 c. thinly sliced onion wedges
- 3 cloves garlic, crushed
- 2 bay leaves
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1/4 c. red wine
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. beef bouillon granules
- 3/4 c. water
directions
- 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.
- 3
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.
- 4
Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
- 5
Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
- 6
Remove and discard the bay leaves.
- 7
If the sauce is not thick enough, remove the meat from the pan and pour the sauce into a saucepan. Bring to a boil and thicken it by adding 2 Tbsp. of cornstarch mixed with 1/4 cup cold water, stirring constantly.
Source: Shelly
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