Pot Roast

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

• Ready In: 3 hrs 45 mins
• Serves: 8

Ingredients

• 1 (3 -4 lb)  boneless chuck roast
• 1  teaspoon  house  seasoning, recipe follows
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 2  tablespoons  vegetable oil
• 1  cup  thinly sliced onion, wedges
• 3  garlic cloves, crushed
• 2  bay leaves
• 1 (10 3/4ounce) 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

• 1  cup salt
• 1⁄4 cup black pepper
• 1⁄4 cup garlic powder

Directions

1. HOUSE SEASONING:
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.