Rich Pot Roast from Paula Deen

Submitted 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."

 

• Ready In: 3hrs 15mins
• Ingredients: 15
• Serves: 8

ingredients

• 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

1. Preheat oven to 350 degrees.
2. For House Seasoning: Mix ingredients and store in an airtight container for up to 6 months.
3. 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.
4. Combine the mushroom soup, wine, worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
5. Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
6. Remove and discard the bay leaves.

7. Cooks Note:

8. 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.

Reviews

[dede25cory]

I can't say enough about this recipe.... the best pot roast recipe I have ever eaten!!! My whole family LOVED it!! Simple and easy to prepare. This will be an often cooked meal in our home. Delicious and more!!!!

 

[sgkerney]

I love Paule Deen and have used a lot or her recipes, but this is awful. We threw it out. Too salty and dry. Cooking timeof 3:15 minutes at her suggested oven temp was way overcooked. I have quit using creme of mushroom soup because it is not the same as it was and has disappointed me before. I cannot recommend this to anyone.

 

[Donna G.]

Love this recipe! It’s the only one I use now! It’s simple, it’s delicious and always gets rave reviews when I serve it. The original recipe is on the Epicurious site under The Lady & Sons Pot Roast, if you cannot find on Food Network. This copycat recipe looks to be the exact same one. I agree with leaving out the additional salt and only use the house seasoning…… the addition of any more makes it a bit salty

 

[MsJoeSchmoe]

I have been using this recipe for about 20 years and it’s the only one I will ever use. The one thing I did change is I use a Dutch oven, and in the last half hour of cooking I will throw in my carrots. I also tripled the soup to make more gravy as we love to smother our mashed taters in it!

 

[Lorri W.]

This is a copy of PD's slow cooker pot roast recipe with changes. PD's recipe calls for chardonnay, not red wine. The end of this recipe calls for 1 tsp House Seasoning while near the top, it calls for 1 tsp salt and ½ tsp pepper. Use one or the other, not both. Roasted a 3+ lb roast at 350º for 3 hrs, ended up with an internal temp over 200º and tender but dry meat. To check internal temp (stop at 165º) requires removing & replacing the foil each time. A roasting pan is too big - the liquid evaporates and must be rehydrated on the stovetop to get what results in an overly salty gravy from the overseasoning of the roast.