Paula Deen's Pot Roast

Now I don't know about you, but I love me some Paula Deen.

 

She's as crazy as a straw and I wouldn't want it any other way, but man can she cook.

 

The original person who pinned this on Pinterest said it was a crock pot recipe, but it was not and I followed how Miss Deen wrote it. (with a few variation, of course).

 

Here's what you will need:

 

*Forgot to put the wine in the ingredient photo...seriously, how did that happen?*

 

1 (3-4 pound) boneless chuck roast

1 tsp. House Seasoning, recipe follows

1 tsp. salt

1/2 tsp. black pepper

2 Tbs. vegetable oil

1 cup thinly sliced onion wedges

3 cloves garlic, crushed

2 bay leaves

1 (10 3/4 oz) can cream of mushroom soup

1/4 cup red wine

2 Tbs. Worcestershire sauce

1 Tbs. beef bouillon granules

3/4 cup water

 

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

 

*You can mix these ingredients and sore in an airtight container for up to 6 months (I put mine in an empty seasoning container or you can just season the roast to taste if that works better for you).

 

 

 

 

 

Preheat oven to 350.

 

Add the House Seasoning, salt, and pepper to a small bowl.

 

 

Rub seasoning onto 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 (or any shallow baking pan or dish...make sure you spray or grease the bottom with some oil so the meat doesn't stick).

 

Add onions and garlic to the skillet for 1-2 minutes to absorb the leftover juices from the roast.

 

Place into roaster pain with meat and top with bay leaves.

 

 

Combine the mushroom soup, wine, Worcestershire, and beef bouillons into a bowl.

 

 

Pour over the roast and add the water.

 

 

 

Cover pan with foil and bake for 3 hours, or until tender.

 

 

Remove and discard the bay leaves.

 

Use any additional liquid for gravy.

 

If not thick enough, remove the meat and pour gravy into a saucepan.

Bring to a boil and thicken by adding 2 Tbs. of cornstarch mixed with 1/4 cup cold water, stir constantly.

 

 

The actual cooking might take awhile, but the prep is quick and this would be a great weekend meal to put in the oven and get chores done while it cooks.

 

Check back for my post of the side dishes I made to go with the roast, Bacon and Blue Cheese Mashed Potato Bake and Broccoli Cheddar Cheese Bites.