Pot Roast

Paula Deen

Recipe courtesy Paula Deen, 2008

Show: Paula's Best DishesEpisode: Memory Buffet

Picture of Pot Roast Recipe 4 Videos | Photo: Pot Roast Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 390 Reviews
Total Time:
3 hr 35 min
Prep
15 min
Cook
3 hr 20 min
Yield:
8 servings
Level:
Easy
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Ingredients

  • 1 (3 to 4-pound) boneless chuck roast
  • 1 teaspoon House Seasoning, recipe follows
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 cup thinly sliced onion wedges
  • 3 cloves garlic, 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

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.

*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.

House Seasoning:

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

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

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Wine Suggestion for This Recipe

Merlot

Merlot

Jammy, earthy red wine

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Newest Ratings and Reviews

Read all 390 reviews

  • on February 07, 2012

    Flag

    Loved it soooo much, I am making it again today: But this time, I have to make it less salty. My hubby didn't eat much because it was too salty for him the other time. I'm hoping it'll be perfect this second time around. Gotta love Paula Deen and her recipes.

    people found this review Helpful.
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  • on February 05, 2012

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    We love this pot roast even my son who is the worlds worst eater eats this. As far as salty goes i do not find it salty. I omit the onion my daughter will not eat anything with onion the bouillon and water and the extra salt with all the other stuff extra salt is not needed. I pour in beef stock instead.I make this along side Paula's macaroni and cheese.That is the only pot roast that I make anymore! Thanks Paula!

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  • on February 02, 2012

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    Outstanding! I followed all the tweaks listed below and this is totally, over-the-top, hands down the best pot roast ever.

    people found this review Helpful.
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