Recipe by CIndytc
I saw Paula making this on TV and knew I had to try it.... It makes your house on a cold day smell heavenly... I added some potatoes and carrots the last hour of cooking.
Top Review by slhdawn
Finally I found a roast recipe that my husband LOVES! He couldn't stop raving over it. I used more of the seasoning than it called for, and when I was done I have a wonderful gravy for the mashed potatoes. AWESOME!!
- 1 (3 -4 lb) boneless chuck roast
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 cup onion, thinly sliced wedges
- 3 garlic cloves, crushed
- 2 bay leaves
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1⁄4 cup red wine
- 2 tablespoons Worcestershire sauce
- 1 tablespoon beef bouillon granules
- 3⁄4 cup water
HOUSE SEASONING (use 1 tsp)
- 1 cup salt
- 1⁄4 cup black pepper
- 1⁄4 cup garlic powder
Directions See How It's Made
- Preheat oven to 350 degrees.
- For House Seasoning: Mix ingredients and store in an airtight container for up to 6 months.
- 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 skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster iwth meat and add 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 for 3 to 3 1/2 hours or until tender.
- Remove and discard the bay leaves.
- Cooks 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 T. of cornstarch mixed with 1/4 cup cold water, stirring constantly until thickened.