Pot Roast

Recipe courtesy Paula Deen, 2008

Show: Paula's Best DishesEpisode: Memory Buffet

Rated: 5 stars out of 5Rate itRead users' reviews (128)

Cook Time:
3 hr 20 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 3 hr 20 min
Total:: 3 hr 35 min

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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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Comments & Reviews

recipe Pot Roast
Sarah Alexandria, VA 11-11-2009
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Best pot roast!
Rated: 5 stars out of 5

I made this for my two sons ages 7 and 9, and my husband. It was the best pot roast recipe I've ever made. The flavor was... perfect, it was moist and practically falling apart when I got it out of the oven. I'm getting rid of all my other pot roast recipes and keeping this one!Read more
recipe Pot Roast
Judy Chesterland, OH 11-09-2009
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Wonderful!
Rated: 5 stars out of 5

The gravy that this made was AMAZING!!!!! I didn't add anything to it and it was perfect. I might add some carrots and... potatoes next time.Read more
recipe Pot Roast
STEVE bellingham, WA 11-08-2009
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We went the slow cooker route
Rated: 5 stars out of 5

And my wife is still raving about it. I added the wine to the onions and garlic to deglaze the pan. Using the slow cooker... allows that wonderful aroma to fill the house for the whole day.Read more
recipe Pot Roast
Kat Belvidere, IL 11-05-2009
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typo?
Rated: 5 stars out of 5

I re-watched Paula's video on the pot roast and she says "a couple of TEASPOONS of bouillon" the recipe prints as "1... TABLESPOON".... so my guess is that those who followed the recipe and thought it was too salty can blame it on the apparent typo in the printed recipe. I also noticed she said she used "seasoned salt" in addition to her house seasoning to rub the meat and I'm guessing that's a lesser percentage of salt than using straight salt. The recipe just says 'salt'. Another typo? In any event, I will be trying this out tonight and from all the fab reviews it should be good. Pot roast is my nemisis. lol.Read more
recipe Pot Roast
Andrea Worth, IL 11-02-2009
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Delicious, flavorful and so tender!
Rated: 5 stars out of 5

This pot roast is awesome! it is so flavorful and tender and really easy. You can't screw this up! I do add some carrots... and celery and new potatoes to the pan with the meat which adds additional flavor to the meat as well as roasting the veggies in the meat juices for an excellent side dish of roasted veggies. The only thing I do differently is omit the wine and add beef stock instead, I don't like using alcohol in cooking, and it is a great substitution.Read more
recipe Pot Roast
Jeni Bloomington, IN 11-01-2009
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Mmmm
Rated: 4 stars out of 5

The gravy came out a bit salty, but other than that it was delish and fall apart tender!