Pot Roast

Total Time:
8 hr 10 min
Prep:
10 min
Cook:
8 hr

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 (3-pound) boneless chuck roast
  • 1 1/2 teaspoons House seasoning, recipe follows
  • 1/4 cup vegetable oil
  • 1 onion, thinly sliced
  • 3 bay leaves
  • 3 or 4 beef bouillon cubes, crushed
  • 2 garlic cloves, crushed
  • 1 (10 3/4-ounce) can condensed cream of mushroom soup
  • 1/2 cup Chardonnay
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Directions
Watch how to make this recipe

Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.

House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months


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Pairs Well With
Merlot

Jammy, earthy red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.6 472
All professional chefs have seasoning recipes that they use in their recipes. I find it hard to believe that anybody would think putting a cup of salt in a recipe would be OK. If anybody making this recipe used a cup of salt in the actual recipe it is sad that they misunderstood the directions. It was no fault of Paula Deen though. Live and learn. I usually don't measure ingredients at all. I season my mat liberally and use more of the ingredients that I really like. item not reviewed by moderator and published
The recipe states the amount of seasoning to add, then puts the recipe after for a batch to have on hand, as do many other recipes; just read and follow :)   I used merlot instead of white to give a little depth to the flavor and threw in some sprigs of rosemary and thyme and was really great.  I browned my carrots, onion, parsnip in the oil from the roast and put them in a smaller separate crockpot (since I was making 3 roasts) and added some sprigs of thyme and rosemary, with a little beef broth, then added all together at the end -- Yum! item not reviewed by moderator and published
The directions posted for the house seasoning makes a lot.  Not all of it should be used for this recipe.  I suggest putting some house seasoning in a salt shaker and season your meat with it.  I noticed some said recipe was too salty.  I have a funny suspicion they used all of the house seasoning for this 1 recipe as posted.  lol! sorry!  item not reviewed by moderator and published
The meat was so tender, but unfortunately I had to throw it out because it was WAY to salty!!!! I will try making this again but with much less salt. item not reviewed by moderator and published
Need to specify in recipe directions NOT to use the entire amount of "house seasoning" for this recipe unless you want to be drinking water all night long and adding lemon, honey and whatever you can to kill the salt. item not reviewed by moderator and published
Very very very good item not reviewed by moderator and published
Perfect every time. The searing is the key! item not reviewed by moderator and published
My family really liked this recipe! My wife is not a "meat and potato" person, but she even complimented me when I made this. The roast turned out very tender and we used the liquid to make gravy. I did not have any Chardonnay, but I followed the recipe for everything else and it turned out great. item not reviewed by moderator and published
Added some fresh thyme and rosemary, halved and seared the onions before adding to the pot instead of chopping, and cooked the whole thing on "high" for about 5 hours instead of 8. Very tender and flavorful and the broth was wonderful on mashed potatoes. Yum! item not reviewed by moderator and published
Made this recipe to the T. Very very good. I cooked the roast for 8 hour and it came out perfect. item not reviewed by moderator and published
I actually made this pot roast this Easter and I really liked it! I don't have a crockpot so instead I used the lowest setting of my oven. I despise onions as well as celery so I didn't use any onions and someone suggested that I use cream of celery because I still get the juiciness for the roast with little to no celery taste. Someone also suggested I add frozen peas. Whomever suggested those things I thank you because it was very tasty! I worry about most recipes because a lot of them require inions and peppers so as a novice cook i'm always apprehensive about most recipes because i'm not sure what to use to substitute yet. However I am growing as an "experienced home cook" and this is one of the recipes that helped as well as all the helpful comments. THANKS EVERYONE!!! item not reviewed by moderator and published
This was amazing. I only added 1/4 cup of water and next time, I won't add any. The wine and mushroom soup provided enough liquid. So tasty. I added carrots and potatos, and left out the onion. Perfect! item not reviewed by moderator and published
Your recipes are always great Paula and you're quite a cookie yourself! Keep your chin up young lady! I love roast and theres nothing more tender and tasty than a crock pot roast. Thank you! item not reviewed by moderator and published
This was a fantastic recipe! I tweaked it a bit, according to other reviews on the site, adding more fresh garlic, fresh thyme, fresh veggies in last few hours of cooking, using a bit more wine, and deglazing the pan used to brown the roast using the wine and sliced onions. It was delicious, though I used a lot less water than called for due to the roast and veggies creating more juice. I will definitely make again! item not reviewed by moderator and published
This is the best pot roast recipe. The only thing I do different is make the cream of mushroom from scratch. It is really easy and tastes so much better. It also cuts down on a lot of the salt. I usually omit the bouillon unless I make my own cream of mushroom. item not reviewed by moderator and published
I am so annoyed by the way this recipe was written - saying cover with enough water to "cover all the ingredients".. so now it's goopy and gross. Why not say add a cup of water like in the video. ARGH! item not reviewed by moderator and published
Love, Love, Love this recipe! Very tasty and easy to cook. item not reviewed by moderator and published
I made this yesterday... when it says "cover with enough water to cover all ingredients," was I not supposed to cover all the ingredients with water? The whole crockpot was filled and the gravy tasted like water!! Yuck item not reviewed by moderator and published
very easy dinner, I use a pkt of dry onion soup and mix it w/the mushroom soup, vs all the other stuff,,,, no lumps put potatoes, carrots on bottom and rest roast on top! the cubes make it too salty item not reviewed by moderator and published
Had to cook for 10 hrs to get the meat just fork tender. I will be making this again ! item not reviewed by moderator and published
The recipe was tasty, but the gravy needed a little bit of sprucing up. To get rid of the gray mushroom lumps and strings of cooked onion slices, I used an immersion blender to thicken and smooth out the sauce.. As a side dish I served boiled orzo mixed with a few sauteed mushroom slices. I put some gravy over the orzo mixture, and sprinkled it with a little parsley. Delicious. I did make one small adjustment. Instead of using house seasoning, I just used a bit of black pepper and powedered garlic. The reason for this is because the sauce already had a goodly amount of salt from the mushroom soup and the bouillon. I am glad I did not use the house blend, or it would have been a bit too salty for our taste. item not reviewed by moderator and published
Paula's pot roast is the most delicious you will ever eat, and foolproof using the crock pot! We have served this to family, friends and at pot lucks and everyone RAVES wanting the recipe. You are the BEST, Paula! item not reviewed by moderator and published
Best Pot Roast EVER!!! item not reviewed by moderator and published
FreddieC007 - You aren't supposed to to add the whole cup of salt. You use 1 1/2 TEASPOONS of the MIXTURE of salt, pepper, and garlic powder. I thought it was pretty good. I did not think it was too salty but if you're worried about too much salt, use low sodium bullion and mushroom soup. item not reviewed by moderator and published
Salt in the seasoning, salt in the bouillion, and salt in the soup - way OTT! At least the recommendation could have been to use low-sodium mushroom soup, and spare the poor beast the insult of using bouillion. A home-made stock or fresh store-bought is the only broth that should be used when cooking anything! item not reviewed by moderator and published
The meat was very tender and beautiful, but the salt rub was WAY too much. 1 cup of salt? Seriously 1/2 C would have sufficed. My guests were all asking for more water. Let me put it this way: I would NOT feed this to someone with a heart condition. item not reviewed by moderator and published
This was so tasty and delicious. The only thing I changed was that I didn't add water at the end. This makes it too watery and dilutes the concentration of flavor. Keeper! item not reviewed by moderator and published
This recipe is sooo goood! My daughter love it and so am i! So simple to make it but the taste is so delicious. Thank you Paula! item not reviewed by moderator and published
This is a absolute winner! When reading it I thoght it seemed to simple to have the complex flavor that it indeed has. I did sweat the onions in the pan I browned the roast in and then de-glazed it with the wine. I also added carrots and new potatoes 2 hours before it was finished. I thinkened the gravy with the cornstarch and water as mentioned in the video. It was a hit with everyone and so easy to make. Thank you Paula!! item not reviewed by moderator and published
I did not have cream of mushroom soup so I added two cans of sliced mushrooms and some cream and flour to simulate the soup. I also de-glazed the searing pan with the sliced onions to impart more flavor into the crock pot. It was delicious! I think I prefer having those extra mushrooms. Whoever said there was too much salt must have misread the recipe. item not reviewed by moderator and published
My husband LOVES this recipe. I use the wine to deglaze the pan after searing the meat - it seems like not doing this would be missing an opportunity. Also, with about 3 hours left I throw some veggies (carrots, potatoes, celery in; the carrots are the best thing about any pot roast if you ask me. item not reviewed by moderator and published
My whole family and guests loved it! I have three young tots...they loved it! We threw in carrots as suggested by some others. We also served up mashed potatoes and smothered them in the delicious gravy. Of course buttered rolls helped sop of the extra gravy too! item not reviewed by moderator and published
I added carrots, celery, zucchini, Italian stewed tomatos, shallots, beef broth, and substituted tomato soup for the mushroom, but then added a handful of mushrooms, and about a cup in a half of the wine. The flavors infused with the beef and crated an amazing broth with a savory flavor! item not reviewed by moderator and published
I forgot to add we used an organic roast from whole foods wasn't fatty at all. item not reviewed by moderator and published
If you follow the instructions (i.e., don't cheat and think this will work by setting the slow cooker to High for five hours! LOL!, you will have a delicious pot roast! Followed the instructions as given other than using beef broth instead of cubes/water. Made the gravy a bit thicker with the cornstarch/water, too. Threw in a bunch of carrots. Any root veggies would work like that! Definitely on my keeper list : item not reviewed by moderator and published
Personal experience tells me that you MUST sear the beef. The people who said it was too salty didn't read the recipe carefully. You aren't meant to use ALL of the house seasoning, just enough to coat the meat on both sides. There was a lot of juice so if you don't want to have a lot of juice cut it down. I was shocked that people complained about the Bay Leaf. I think these people have never cooked with Bay Leaf before. I use it in many things and worked great in this recipe. Recipe is very forgiving and allows you to be creative. Don't add potatoes right away either. Serve on side. I am happy with this recipe. item not reviewed by moderator and published
Paula, for the most part your recipes are good, but baby, this one is really bad and needs to be taken off of this website or get your name off of it asap!!! This was one of the worst things I have ever tried! I am a chef, and even tho I have my own recipes, I enjoy cooking from other peoples recipes as well. Right from the beginning I wasn't too sure about this one based on the ingredients listed, but I tried it anyway based on the reviews and your reputation. This is a complete waste of time and money! The meat was awful and the broth was even worse. I wouldn't even give it to the neighbors dog! item not reviewed by moderator and published
Quick, easy and tasty, I will definitely make again. I followed the recipe with no changes. I made gravy out of the liquid and roasted some potatoes in the oven. Super good comfort meal on a cold winter day. item not reviewed by moderator and published
This is the best thing to come home to after a long day's work. It's so simple to throw together in the morning and leave to simmer all day. It's definitely a winter go-to recipe! item not reviewed by moderator and published
The best by far! This is the only recipe I will use for chuck roast. item not reviewed by moderator and published
It was good, i like mine with veggies tho. Not for me. item not reviewed by moderator and published
I forgot to say that I added a bunch of veggies- carrots, potatoes, celery and squash: item not reviewed by moderator and published
Thanks Paula! What can I say, super delicious and easy to make! Excellent with buttered noodles or rice! item not reviewed by moderator and published
First time cooking with a crock pot came out AMAZING!! Used less salt, more wine ;oD item not reviewed by moderator and published
This has become a staple at my house. So easy to make and comes out so tender - Searing is the key. I don't use the bay leaf because when I used it I couldn't tell enough of a difference taste wise to justify the expense. Excellent flavor! item not reviewed by moderator and published
This a great recipe! didn't have bay leaves so used fresh thyme. And I cut out A LOT of the salt. It's not needed! item not reviewed by moderator and published
Made it for the first time and my family loved it! Thanks Paula! item not reviewed by moderator and published
Best pot raost I have ever had. I have to say that the house seasoning made my first one too salty, and I DO NOT use wine in my cooking. I also change it from the boullion cubes to beef stock and omitted the water and the cubes. I added carrots to my pot and it is to die for. Cooks all day on low and and comes out so tender. I strained the juice and made gravy with it. OH MY. item not reviewed by moderator and published
Super easy and delicious!! Made it the night before and heated it up in the crock pot the next night!! item not reviewed by moderator and published
Just made this tonight! Wow...super tender. I omitted the cubes and for the wine I just added a splash of Merlot. I added baby carrots as well. I did cook this on high for six hours. My new favorite pot roast! item not reviewed by moderator and published
Best crock pot roast ever! item not reviewed by moderator and published
Delicious... I made this recipe in the slow cooker last night. Also I made Mama Neely's in the oven. They were both fantastic however this one edged out mama's by a nose. I followed this recipe as written except substituted 3 cloves of pressed garlic I let flavor the oil I browned the beef in because I ran out of garlic powder. I used the rest of a cabernet in the fridge for the wine. The flavor was out of this world and it was fall apart tender. I served it on a bed of mashed potatoes and the gravy was ready made in the crock pot when the roast was done.... yummeee item not reviewed by moderator and published
Very bland. Won't try this recipe again. item not reviewed by moderator and published
This was so delicious. My family loved it. Came out just the way it looks. I used some of the juice to make a gravy to put over the meat and served with mashed potatoes and corn. item not reviewed by moderator and published
This was simple to make and delicious! I added potatoes and carrots at the end. Great over rice, too! Love it. item not reviewed by moderator and published
GREAAAAAAT item not reviewed by moderator and published
Oh My, what a wonderful meal for the coldest day of winter so far... this pot roast reminded me of a great traditional Sunday Roast that my Mum to make in the oven. I did add a couple of things, a little extra Chardonnay, can of beef broth, approx. 4 tbsp Worcestershire sauce, onion soup mix. I added extra onions & baby carrots, then took some of the liquid to thicken into gravy. Served with whipped red skinned mashers, peas & yorkshire puddings, topped with lashings of gravy. Oh My, this was a hit!!! The flavors were amazing! I topped off this Sunday family meal with Hot Apple Pie served with lashings of hot custard. This is definitely a keeper - next time I will use Cream of Mushroom with Roasted Garlic - I want it to be Sunday again!! Thanks Paula! item not reviewed by moderator and published
I love an easy meal like this. This was so delicious! My family loved it. Good left overs too, just be sure to cover the meat with the sauce when you save the extras, if you have extras left! item not reviewed by moderator and published
I enjoyed the pot roast and so did the family. The taste was very good and flavor-filled. I added thyme and rosemary because I didn't have a bay leaf and it tasted good. Be sure to cook the roast long enough so the meat is tender and not chewy. I am sure I will make this again. Might even just make the gravy/sauce and use it with a different, better cut of meat. item not reviewed by moderator and published
I made this pot roast tonight for dinner and I have to say it was spectacular! I did however make a few adjustments from some of the other reviewers tips. 1. Season beef with salt, pepper, garlic powder and rub in. 2. Coated in flour and seared over medium heat with about 1 tbl olive oil. Once seared placed in crock pot. 3. In remaining olive oil, smidge more if needed, I added half onion, 2 cloves garlic & celery, 4. In a mixing bowl I combined 1 can cream of mushroom,1/2 cup Pinot grigio, it's what I had handy, 1 can low sodium beef broth, 1 packet onion soup mix, 1 beef bouillon cube crumbled, a dash of Worchestire sauce & veggie mixture. Whisk well, pour over roast & throw in 3 bay leaves. 5. Turn on low for 8 hours and prepare for awesomeness!!!! I served with mashed potatoes but next time I will add potatoes and carrots to the crockpot about 2 hours into it. Will definitely make over and over again! ENJOY!!!!!! item not reviewed by moderator and published
This pot roast was very delicious! It was a little dry but the liquids left over made the most amazing gravy! We used beef broth instead of water and bouillon cubes and used champagne instead of wine because that's what we had on hand. We also had a bit more meat than is called for but pretty damn good all round. We would definitely recommend this! item not reviewed by moderator and published
This roast was delicious! I only used half of an onion and skipped the wine because I didn't have any. Next time, I would only put a cup or so of water in because there was way too much liquid left in the pan at the end. I will be making this again; my husband loved it! item not reviewed by moderator and published
I used 2 cans Cream of Mushroom soup, 4 beef boulion cubes and about 5 ounce of water. 1/2 cup of chardonnay, No bay leaves, 2 garlic cloves, 6 lg carrots, and a 1/2 onion, Delicious! It was perfect gravy consistancy. item not reviewed by moderator and published
Awesome! The best pot roast that I have had in a long time. Thanks Paula! item not reviewed by moderator and published
I was very happy with how this pot roast turned out. I followed many of the suggestions found in other reviews: 1. I used Kitchen Basics Beef Broth in place of the water and boullion cubes. I always use this brand; it has good, rich flavor and lower sodium; 2. I created a single batch of House Seasoning: 1 tsp salt + 1/4 tsp garlic pwdr + 1 tsp fresh ground pepper 3. I seared the roast, and I deglazed the pan with some of the broth 4. I did not have any wine on hand, and in my state, wine/alcohol can't be bought on Sunday, so I went without. The meat was meltingly tender with great flavor. I served it over mashed potatoes and drizzled some of the juices on top. I wish I had a fat separator for the gravy, which was rather fatty. item not reviewed by moderator and published
Love this! The first time I made it was to the letter of the recipe. I have changed since then to reflect our family tastes. I make it with much less onions and Lower sodium beef bouillon cubes(trust me, i love salt and you won't miss it with this sub. Merlot instead of Chardonay. I also make twice as much because the leftovers are so great and freeze well. item not reviewed by moderator and published
great pot roast, even without the wine. I thickened up the sauce with a little roux I made as well. Great for days! item not reviewed by moderator and published
My husband said this was one of the best dishes I've ever made, it was great! item not reviewed by moderator and published
This was awful. I was expecting something great given so many of the reviews. There was too much water and this tasted like boiled beef with a horrible odor. I read one other review where the cook didn't have good results. Perhaps it was the bay leaves. Very disappointing given all of the time and effort that went into this. item not reviewed by moderator and published
Nice. I was worried it was going to turn out too runny and too salty after about four hours in, but after adding potatoes the last couple hours it thickened up and turned out great. item not reviewed by moderator and published
Oh Emm Gee - OMG, this is amazing. Wow! Thanks Paula. And thanks to all of you who tried and reviewed because I used a lot of your suggestions. Better than boullion, beef broth (low sodium cream of mushroom with roasted garlic, sprigs of fresh thyme, saute the onions, baby portabello's - all of it was fantastic. Oh, and add carrots and potatoes 2 hours before it's done. Made some gravy with the juice, cornstarch, meat, and mushrooms. Used Montreal steak rub instead of her house seasoning on chuck roast just because it's what I had. Also found black pepper with worstershire flavoring. Wow. Basically this is amazing and we'll do it again and again. Add a nice Chianti for dinner and you're in heaven. item not reviewed by moderator and published
this is a great recipe! As the other comments show, it is very forgiving and you can make substitutions or additions to suit your own taste. I used piinot grigio, "better than bouillion" paste, and omitted the garlic powder but added more fresh garlic. As I have gotten to know my slow cooker better, I find it often creates too much liquid, so I cut way back on the amount of water I added. Be sure to make something like potatotes or noodles on the side to absorb the delicious gravy. item not reviewed by moderator and published
This was an awesome recipe! I didn't use bouillon cubes because I didn't want a salty mess, so I used a low sodium beef broth (this was also in place of the water. Instead of condensed cream of mushroom, I used Central Market's fresh made cream of mushroom soup. I also didn't sear it before hand. My family loved it and it will be going into our monthly rotation. item not reviewed by moderator and published
I tweeked this recipe a little by changing the wine from white to red, adding some baby Portobella mushrooms and covering the meat with beef stock instead of water to make rich gravy. It was fantastic! (I did not use the bouillon cubes. During the last 2 hours I add carrots and potatoes. item not reviewed by moderator and published
This is my first to make a pot roast. The recipe was super easy to follow. I only changed that I did on the recipe was using Zinfandel for wine. Taste was super great!!! item not reviewed by moderator and published
Really great flavor... item not reviewed by moderator and published
Have made this roast many times in a crockpot. Donot add the water when I make it....really good pot roast!! Love sandwiches the next day with crusty roll, mayo on both sides of the roll and dill pickles....just great! item not reviewed by moderator and published
I have tried recipes from the Barefoot Contessa, RRay, Paula Deen, Tyler Florence etc. I make it following their recipe exactly. The next time I make it, I may follow it exactly or may make some adjustments. Instead of wine if I don't have any on hand, substitute water, broth, apple cider, whatever. If it's too salty try making it again but substitute.... make it your own. Don't like bouillon cubes, use something else. Think all the FN chefs, cooks would tell us to "make it our own". item not reviewed by moderator and published
This was delicious and so easy to make! I used 2 bouillon cubes plus 1 can of beef broth instead of water. Added carrots also. It came out so tender! item not reviewed by moderator and published
This was the best pot roast I have ever had! LOVED it! Made exactly as noted but only used potatoes and carrots as one of us loves them and the other does not at all. This will be used many times over the years. Flavorful and the meat was perfectly tender. item not reviewed by moderator and published
I substituted a can of Campbell's beef consomme for the bouillon cubes, doubled the amount of sliced onions (we love them!) and sauteed them until transparent then splashed in about 2 T. of worcestershire sauce and transferred on top of roast. The result was excellent! item not reviewed by moderator and published
This is the BEST roast I have ever made! Very easy to put together and simple ingredients. Even my 11 year old son, who up until now refused to even try roast, ate two helpings of it! item not reviewed by moderator and published
Bouillon cubes?! Seriously?! Why bother making a homecooked meal with these kind off ingredients? item not reviewed by moderator and published
We expected this to be amazing considering the amount of preparation it took but instead we were a bit disappointed. The meal wasn't horrible, it just seemed to lack something. We of course ate the meal and even had left overs that reheated well, but this isn't a recipe I would refer back to next time. I would rather take a shot on something else. item not reviewed by moderator and published
Everyone loved this! Had a sirloin roast on hand, and used 14 oz of beef broth for the bullion/water, 2 bay leaves and mushroom w/roasted garlic soup. Mixed up small batch of House Seasoning (1 tsp salt, 1/4 tsp pepper & garlic powder) and it was plenty to rub over roast. Pan seared on all sides w/slightly less EVOO, then sauteed onions until soft, added garlic for brief saute. Deglazed pan with chardonnay, then poured all into crockpot with other ingredients. After reading reviews with suggestions for red wine, was worried about using white, but it turned out incredible, nice change from the beef/red wine combo. First hour on high, then 6 on low. Amazing, easy entree! Try it, you'll love it!! item not reviewed by moderator and published
very very good roast, love it item not reviewed by moderator and published
This recipe was the best thing I have ever cooked! The meat was so juicy and tender and the juice was delicious! I didn't use the chardonay, used 4 bouillon cubes and sprinkled the house seasoning in with the juice also. I wil be making this often!! so good! item not reviewed by moderator and published
i am making it today and just put it in the oven but i didnt have a crockpot big enough. What temp should i put it on in the oven to equal the 8hrs in the crock pot? item not reviewed by moderator and published
This was SO yummy! I was skeptical when my slow cooker was filled to the brim with water but the taste turned out wonderful. I followed the recipe exactly and have no idea how people found it too salty - I even used 4 bouillon cubes. I think it was even better the next day as a sandwich with horseradish sauce. Just went to the grocery store to buy some more meat to make this again! Thanks Paula! item not reviewed by moderator and published
best roast i've ever had!!! i didn't have chardonnay so i used sherry, but i don't really feel it would've made a difference. i couldn't get enough, my kids even liked it!! perfect seasoning, perfect texture. whoever said this is too salty is nuts, lol! item not reviewed by moderator and published
I feel bad for a low rating, because I love Paula's recipes, but this just didn't do it for me. Not much flavor (I even added a bit more of the house season before cooking) and onions didn't do much for me. It made the house smell great, but ended up being a disappointment. item not reviewed by moderator and published
Hey yall im new item not reviewed by moderator and published
did not like the bay leave flavor... item not reviewed by moderator and published
so moist even those who don't like meat in my family ate this all up! item not reviewed by moderator and published
Very tasty - very good recipe! item not reviewed by moderator and published
This is very similar to how I've made my crock pot roasts for years. I've tried Paula's way this time and it's amazing! Salt? Kinda like butter...gimme more! I didn't find it to salty at all and neither did my husband and kids. Maybe they're just used to saltiness after all my years of cooking lol item not reviewed by moderator and published
This was a really good recipe and it makes the house smell amazing. I did make some changes though: -Omitted the onion because I didn't have any on hand -6 cloves of garlic instead of only 2 -1/2 cup of sherry in place of the chardonnay -1 can of beef broth (880mg sodium) instead of the 4 bouillon cubes (11200mg sodium!!!). I did as someone else suggested and deglazed the pan with the beef broth. The roast was very tender and would make awesome french dips with all that juice left over. item not reviewed by moderator and published
This recipe is absolutely FABULOUS! My meat was very tender, juicy and full of flavor. I did make a few slight changes based on the ingredients I had on hand. I used a rump roast seasoned with lots of Paula's House Seasoning, seared as instructed with peanut oil instead of vegetable. I thinly sliced onion wedges along with crushed garlic to collect all those juices left in the pan. I used Marsala Wine along with the worcestershire sauce, bay leaves and water. I thickened up this mixture with arrowroot powder which I mixed with cold water(similiar to cornstarch); I put all this in a dish lined with foil (for easy clean-up) along with an additional layer of foil holding the meat,I pour all this gravy over it, covered with final foil layer with two holes for steam release and cooked 3 hours and 20 minutes on 325 degrees. This was the BEST ROAST I'VE EVER MADE!! I Love it. item not reviewed by moderator and published
I use a high stew pot to both sear and cook the pot roast. In the pot I added the vegetable oil only enough to cover bottom of pan and added about a tsp of olive oil. Once the oil gets medium hot (you can check temp by taking roast and touching bottom of pan, if it sizzles, then its ready to put in). prior to putting roast in pot, I seasoned meat with deen's house seasoning just enough to cover the entire meat both sides. Once the meat was brown on both sides (seared); I added the sliced onions, wine, garlic, mushroom soup, beef bouillon cubes and bay leaves, exactly the amount this recipe calls for. I added these extras to this recipe, 3 tablespoons of worcestershire sauce, 1 or 2 cans of beef broth (14.5 oz each) and 1/4 cup of water. Once meat is tender, I slice the meat (while inside pot) and add 3 or 4 carrots (slice them) and 2 large russet potatoes (quartered). Let it continue simmering up until the vegetables are done. I make white rice for a side. item not reviewed by moderator and published
Amazing! I only added 2 beef bouillon cubes and 2 bay leaves. I also substitutted the chardonay and water for 1 small can of beef broth. Came out amazing! Not salty at all! Will be making again very soon!!!! item not reviewed by moderator and published
Jessica, how much salt did you use? item not reviewed by moderator and published
The recipe states 1 1/2 teaspoons of house seasoning. item not reviewed by moderator and published
You said it best. item not reviewed by moderator and published
OK...the recipe called for 1 teaspoon of the seasoning mix. Sorry if you misread the directions. Don't blame the deliverer if you misunderstood the directions. item not reviewed by moderator and published
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This recipe is featured in:

Winter Entertaining Guide