Sunday, September 30, 2012

Pot Roast


    1 (3 to 4-pound) 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 cloves garlic, 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


    Preheat oven to 350 degrees 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 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 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.

    House Seasoning:

    • 1 cup salt
    • 1/4 cup black pepper
    • 1/4 cup garlic powder
    Mix ingredients and store in an air tight container for up to 6 months. 

    Source: Paula Deen

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