Paula Deen's Pot Roast in a Crock Pot
photo by andreasmith113
- Ready In:
- 1 (3 lb) boneless chuck roast
- 1 1⁄2 teaspoons house seasoning, recipe follows
- 1⁄4 cup vegetable oil
- 1 onion, thinly sliced
- 3 bay leaves
- 3 -4 beef bouillon cubes, crushed
- 2 garlic cloves, crushed
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1⁄2 cup Chardonnay wine
- 1 cup salt
- 1⁄4 cup black pepper
- 1⁄4 cup garlic powder
- Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.
I love this recipe, I have been making it for a several years now. The trick to getting it super tender is to cook it longer. There is a breakdown process in the meat that it will get tougher first and after that it will start to breakdown. 6 1/2 is definitely not long enough for that large of a roast. I sometimes cook my 2.75 pound roast for 9 - 10 hours in the crock pot. Also another trick is to make sure the meat is total covered by the liquid, adding as much extra water to achieve that.
The time was a bit long for my 3 1/2 lb rump roast. It was a little over cooked and had reached "on the dry side" stage and the gravy would be much better if thickened. That said, the flavor was very nice and I would make this again but cooking for about 6 1/2 hrs instead of 8 and thickening the sauce. I should also say that I don't use wine (we just don't like it) and I used beef broth in it's place.