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Pot Roast Recipe by Paula Deen

1 ratings
Easy Level
210 MIN 10 Prep + 200 Cook
Servings
$ /Serving
1 ratings
Print
Easy Level
210 MIN 10 Prep + 200 Cook
8 Servings
$ /Serving

Pot Roast Recipe by Paula Deen

1 ratings
Print
1 ratings
Easy Level
210 MIN 10 Prep + 200 Cook
8 Servings
$ /Serving

Ingredients

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

Preparation

Preheat oven to 350°.

 

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.

Reviews

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1 Review

leona
leona 11/2/2014
11/2/2014
Best roast ever!

Best roast ever!