4 Videos | Photo: Pot Roast Recipe
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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By carys0916
on May 22, 2012
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I have never written a review about anything in my life. This was ABSOLUTELY THE BEST pot roast I have ever eaten. The ONLY thing I changed in this recipe was I added 3/4 cup of beef broth and left out the beef bouillon granules. Other than that, followed it to a T. Even my hard to please mother-in-law raved about it. I can't wait to make it again!!!
By cyndorsyl_9264869
Long Beach, CA
on May 20, 2012
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I thought that I had reviewed this one already, but here goes. DELISH!!! Easy to make, great reviews from the fam and all. I do not add the beef bouillon granules because it just sounded like tooooooo much salt and the other reviewers talked about it. Make this...a great Sunday dinner!!!! I'm making it again right now!!!!!
By cdrahos01_11712269
Richardson, TX
on May 18, 2012
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This pot roast was a big winner at dinner last night! My husband raved about it, and after stuffing ourselves at dinner, we just had to finish it up for lunch today! I tweaked it a bit by adding mushrooms, and I actually doubled all the liquid (except the soup to make more gravy, knowing we like lots. I made this in a Dutch oven, and I found that it took about 4 hours for the meat to get to the "tender, falling-apart" stage (the roast was just under 4 lbs. It's so easy to make - we will definitely be having this again and again!
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