4 Videos | Photo: Pot Roast Recipe
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
Directions
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:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months
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By em0520
on April 27, 2013
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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.
By TheOldGreyGoose
Cambridgeshire
on April 19, 2013
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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!
By FreddieC007
on March 17, 2013
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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.
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