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"The belly rules the mind."--Spanish Proverb

Pot Roast from Paula Dean Recipe

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This recipe for Pot Roast from Paula Dean is from Kathy's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (3 to 4-pound) boneless chuck roast
1 tsp. House Seasoning, recipe below
1 tsp. salt
1/2 tsp. black pepper
2 tbsp. 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 tbsp. Worcestershire sauce
1 tbsp. beef bouillon granules
3/4 cup water

HOUSE SEASONING:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix and save in an airtight container. Can keep for up to 6 months. Multiple uses on beef.
Directions:
Directions:
Preheat oven to 350º.

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.
Personal Notes:
Personal Notes:
Oh my goodness. I just made this tonight for dinner and it was amazing. The gravy is just wonderful. Chuck roast was on sale at the grocery store and this will be two more meals at least. I love leftovers.

 

 

 

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