"Recipe courtesy Paula Deen, 2008
Show: Paula's Best Dishes -> Episode: Memory Buffet"
1 (3 -4 lb)
boneless chuck roast
house seasoning, recipe follows
thinly sliced onion, wedges
garlic cloves, crushed
1 (10 3/4 ounce) cans
cream of mushroom soup
beef bouillon granules
Mix ingredients and store in an airtight container for up to 6 months.
Preheat oven to 350°F.
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.
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.
*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.