Paula Deen's Pot Roast

Maki Lerwill

This one is found at Food Network. It takes time but it is easy and so good! When you have 4 adults and a couple of kids to feed, this will be a good one. Recommended for the cold winter.

3 to 4 lbs. boneless chuck roast

1 tsp. House Seasoning (below)

1 tsp. salt

1/2 tsp. black pepper 

2 Tbsp. olive oil

1 cup sliced onions

3 cloves of crushed garlic

2 bay leaves

1 can cream of mushroom soup

1/4 cup red wine

2 Tbsp. Worcestershire sauce

1 Tbsp. beef bouillon granules

3/4 cup water

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

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 the skillet for 1-2 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 at 350 degrees for 3-3 1/2 hours or until tender. Remove and discard bay leaves