Recipe courtesy of Paula Deen
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Pot Roast
Total:
3 hr 35 min
Prep:
15 min
Cook:
3 hr 20 min
Yield:
8 servings
Level:
Easy
Total:
3 hr 35 min
Prep:
15 min
Cook:
3 hr 20 min
Yield:
8 servings
Level:
Easy

Ingredients

House Seasoning:

Directions

Preheat oven to 350 degrees F.

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 pan with meat and 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.

House Seasoning:

Mix ingredients and store in an air tight container for up to 6 months.

Cook's 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 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.

Pairs well with Merlot

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