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Have not tried this yet - posting so I can find the recipe the next time I want to make pot roast. It sounds wonderful!
- Make house seasoning by combining salt, pepper and garlic powder- store remainder in an airtight container for up to 6 months.
- Sprinkle 1 1/2 teaspoons of house seasoning on all sides of roast.
- Over high heat, sear roast until brown in oil.
- Place roast in slow cooker and layer onions, bay leaves, bouillon cubes, crushed garlic and cream of mushroom soup.
- Add Chardonnay and enough water to cover all of the ingredients.
- Cook on low setting for 8 hours.
This was a very flavorful roast. I did make some technique changes to the posted recipe..After searing the roast on the stovetop and removing it to the crockpot, I deglazed the pan with the wine..I wasn't about to lose those yummy crusty pieces left. Also, I mixed the beef base (I use that instead of bouillon cubes), garlic, soup, and the deglazing wine together before pouring over the roast, onions and bay leaves. I did NOT add any extra water to this because I knew from experience that the roast would release quite a bit of its own juices. The result was a rich, flavorful gravy not watered down at all. I served this with mashed potatoes, steamed peas, and dinner rolls for a comfort food feast. DH loved it and I have two meals worth of leftovers in the freezer. Always a plus for a busy cook. Thanks for sharing!
This was delicious! I didn't use wine but otherwise followed the recipe
I am generally not a fan of chuck roasts, so didn't have high hopes for this recipe. I was very, very wrong. It turned a cheap cut into fall apart tender, flavorful meat. Does it really matter what type wine is used? From the reviews, perhaps not. I used the cheap red wine that's been sitting in our fridge. I also followed 16Paw's suggestion to use beef base instead of boullion, deglaze the frying pan with the wine and add no water to the mix. That worked well. This is one pot roast that will be made again. Thanks, Marie.