Pot Roast
Paula Deen’s pot roast from: https://www.foodnetwork.com/recipes/paula-deen/pot-roast-recipe2-1943235
Servings Prep Time
8servings 15minutes
Cook Time Passive Time
200minutes 0minutes
Servings Prep Time
8servings 15minutes
Cook Time Passive Time
200minutes 0minutes
Ingredients
Pot Roast
House Seasoning
Instructions
Pot Roast
  1. Preheat oven to 350 degrees F.
  2. Add the House Seasoning, salt and pepper to a small bowl.
  3. Rub seasoning into the roast on both sides.
  4. Heat oil in a large skillet and brown the roast, searing it on both sides.
  5. Place the meat in a roaster pan.
  6. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice.
  7. Place into roaster pan with meat and bay leaves.
  8. Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl.
  9. Pour mixture over the roast.
  10. Add water.
  11. Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
  12. Remove and discard the bay leaves.
House Seasoning:
  1. 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