Paula Deen's Pot Roast

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!

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This was delicious! I didn't use wine but otherwise followed the recipe

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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.

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BEST. POT.ROAST. EVER. Have made twice with rave reviews. I use RED wine instead of white. I don't cover with water, either, just like the other person said, and it makes a nice thickish gravy. Easy and delicious.

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Easy to follow recipe. I, too, use beef broth instead of bullion cubes. And throwing in a bit more of Chardonnay doesn't hurt either! I've never had to use water and it still turns out great. My roast always turns out tender and delicious.

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WOW...who would've thought it! I had a near 2# chuck roast (boneless) that I was pondering for dinner...followed the recipe except cooked mine in a cast iron "kettle" on 250 for 3 hours...meat literally fell apart. I did add 3/4 # of baby raw carrots and 1 cup of frozen peas after the baking. Finished on high simmer for 20 minutes on stovetop to cook carrots. Served with oven roasted red potatoes. My two yr old was begging for more! WIll definately serve again and again! Thanks Marie & Paula!!

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I had a can of this soup in the pantry so I used it up. Served this over brown rice. I would make my own soup next time.

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decent flavor but way to watery for me. Will try making again but with less liquid.

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I've made this many times, and its fabulous. Followed recipe to the letter. Meat is always tender and the gravy is to die for. I serve this with wide egg noodles, green salad and crusty bread to get every drop of gravy. delish

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This was good, I used Cream Of Mushroom Soup for the mushroom soup and I used Paula Deen's House Seasoning Mix. I omitted the wine since we didn't have any around the house. We thought 3 bay leaves was alittle to much for our taste but it was still good.Thanks for sharing the recipe.

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Wonderful, the meat is so tender!! Yummy!!!!!!!!!! My kids LOVE it!!

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I have tried several pot roast recipes and this one is our favorite. Thanks for posting!

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Very tender roast. I also made this in my 5 qt. crockpot, and the size just made for too much water. But the taste is excellent, simple but full. The best part, though, is that it's super easy!

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I made this using less water and replaced the boullion cubes with a beef soup base. I ended up serving it over noodles kind of like a beef stroganoff, and my family just loved it.

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This recipe was awesome! I added fresh mushrooms and used canned bouillon (3/4 can). I covered w/foil and baked at 325 for 3 hrs. Also doubled the gravy and used 98% Fat free soup. Very tender.

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My DH just loved this! He loved all the juices, which he sops up with bread. Thanks Marie!

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Love that Paula Deen! I made this last night and it was very tender and the flavor was quite good. My one complaint is that for a 3 lb roast in my 5 qt crockpot, water to cover is just too much. I knew this but went ahead and cooked the roast 8 hours. It was swimming, like soup, which also watered down the flavors. Served it with some extra seasoning mix and it was fine, but next time I won't add so much water. If it were prepared in a 3 1/2 or 4 qt crockpot, it would probably be fine. Thanks, Marie, for posting!

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I basically ruin every cut of meat there is. I will over cook something to the point of dryness. This was a great recipe. Easy to throw together and the end result was VERY tender. My husband, who grew up with a mom who made fabulous pot roast, even raved about it. Thanks so much for making me look good!

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