Pot Roast

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READY IN: 3hrs 45mins
Recipe by ElizabethKnicely

Recipe courtesy Paula Deen, 2008 Show: Paula's Best Dishes -> Episode: Memory Buffet

Ingredients Nutrition


  2. Mix ingredients and store in an airtight container for up to 6 months.
  3. Preheat oven to 350°F.
  4. 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 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 pan with meat and bay leaves.
  5. Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
  6. Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
  7. Remove and discard the bay leaves.
  8. *Cook's Note: 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 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.

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