Rich Pot Roast from Paula Deen |
|
 |
Prep Time: 15 Minutes Cook Time: 165 Minutes |
Ready In: 180 Minutes Servings: 8 |
|
I saw Paula making this on TV and knew I had to try it.... It makes your house on a cold day smell heavenly... I added some potatoes and carrots the last hour of cooking. Ingredients:
1 (3 -4 lb) boneless chuck roast |
1 teaspoon salt |
1/2 teaspoon black pepper |
2 tablespoons vegetable oil |
1 cup onion, thinly sliced wedges |
3 garlic cloves, 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.
2. For House Seasoning: Mix ingredients and store in an airtight container for up to 6 months.
3. 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 iwth meat and add 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. Cooks Note:.
8. 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 T. of cornstarch mixed with 1/4 cup cold water, stirring constantly until thickened.
|
|