Rich Pot Roast From Paula Deen Recipes

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RICH POT ROAST FROM PAULA DEEN



Rich Pot Roast from Paula Deen image

I saw Paula making this on TV and knew I had to try it.... It makes your house on a cold day smell heavenly... I added some potatoes and carrots the last hour of cooking.

Provided by CIndytc

Categories     Roast Beef

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 15

1 (3 -4 lb) boneless chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup onion, thinly sliced wedges
3 garlic cloves, 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
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Steps:

  • Preheat oven to 350 degrees.
  • For House Seasoning: Mix ingredients and store in an airtight container for up to 6 months.
  • 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 iwth meat and add 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.
  • Cooks 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 T. of cornstarch mixed with 1/4 cup cold water, stirring constantly until thickened.

Nutrition Facts : Calories 346.7, Fat 16.2, SaturatedFat 5.7, Cholesterol 112.3, Sodium 15017.2, Carbohydrate 12.4, Fiber 1.7, Sugar 2.1, Protein 38.1

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