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| Prep Time | 15 minutes |
| Cook Time | 200 minutes |
| Passive Time | 0 minutes |
| Servings |
servings
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Ingredients
Pot Roast
- 3 to 4 lbs Boneless Chuck Roast
- 1 tsp House Seasoning
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Vegetable Oil
- 1 cup Onion Wedges thinly sliced
- 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 Poweder
Ingredients
Pot Roast
House Seasoning
|
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Instructions
Pot Roast
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Preheat oven to 350 degrees F.
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Add the House Seasoning, salt and pepper to a small bowl.
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Rub seasoning into the roast on both sides.
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Heat oil in a large skillet and brown the roast, searing it on both sides.
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Place the meat in a roaster pan.
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Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice.
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Place into roaster pan with meat and bay leaves.
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Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl.
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Pour mixture over the roast.
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Add water.
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Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
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Remove and discard the bay leaves.
House Seasoning:
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Mix ingredients and store in an air tight container for up to 6 months.
Recipe Notes
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.
Pairs well with Merlot