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Prep Time: 15 Minutes Cook Time: 200 Minutes |
Ready In: 215 Minutes Servings: 8 |
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Ingredients:
1 (3 to 4-pound) boneless chuck roast |
1 teaspoon house seasoning, recipe follows |
1 teaspoon salt |
1/2 teaspoon black pepper |
2 tablespoons vegetable oil |
1 cup thinly sliced onion wedges |
3 cloves garlic, crushed |
2 bay leaves |
1 (10 3/4-ounce) can cream of mushroom soup |
1/4 cup red wine |
2 tablespoons worcestershire sauce |
1 tablespoon beef bouillon granules |
3/4 cup water |
1 cup salt |
1/4 cup black pepper |
1/4 cup garlic powder |
Directions:
1. Preheat oven to 350 degrees F.
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 minutes 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 1/2 hours or until tender.
5. Remove and discard the bay leaves.
6. *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.
7. House Seasoning:
8. Mix ingredients and store in an air tight container for up to 6 months.
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