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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Saw Paula Dean make this Friday and had to make it. Not sorry at all, Pot roast is soooo tender and the gravy in the pan too, I added a few things like mushroom, paprika and decreased the seasoned salt. DO NOT add additional salt, will make it too salty. Read more . Great with mashed potatoes Ingredients:
1 (4-5 lbs) pot roast (chuck roast is what i used) |
rub |
1/4 tsp pepper |
3/4 tsp seasoned salt |
2 tsp garlic powder |
1 tsp paprika |
olive oil (about 2 tbsp) |
2 large onions sliced |
4 garlic cloves minced |
2 cans sliced mushrooms (drained) |
liquid |
1 can of cream of mushroom (i used cream of celery) |
1/4 cup red wine |
2 tbsp worchestire sauce |
2 tsp beef boullion grandules ( i used the beef base) |
2 bay leaves |
3/4 cup water |
Directions:
1. Mix rub ingredients together and rub into both sides of roast
2. In frying pan, heat pan and then add olive oil
3. Place roast in heated pan and sear on both sides
4. Remove to baking dish (or dutch oven)
5. Add onions, garlic and mushrooms to pan and cook about 3 minutes and be sure to get anything on bottom of pan mixed in
6. Mix liquid ingredients (up to beef grandules) well
7. Add onion/garlic mixture over beef
8. Pour liquid mixture over all in pan
9. Add bay leaves and water
10. Cover and cook at 325-350 for at least 3 hours
11. when done, remove roast and veggies from pan onto plate
12. Skim off visible fat from pan and then pour gravy in pan into bowl
13. to either serve with potatoes or meat
14. Great with a hot loaf of buttered bread
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