Pot Roast

Recipe courtesy Paula Deen, 2008

Show: Paula's Best DishesEpisode: Memory Buffet

Rated: 5 stars out of 5Rate itRead users' reviews (131)

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
Rosalynn Atlanta, GA 11-15-2009
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Best Beef Roast
Rated: 5 stars out of 5

This recipe was easy and to the point. I made mine in the crock pot and followed the directions as printed. I was concerned... about salt after reading other reviews. I used 2 cubes of bouillonand it was just right, I don't think the addition of one more would have made a difference, I also added carrots because pot roast isn't pot roast without it :-). Great recipe, I will definitely make my pot roast using this recipe from this point forward!!Read more
recipe Pot Roast
jenny bow, NH 11-14-2009
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awesome gravy (dont you people taste things as you cook?)
Rated: 4 stars out of 5

Mines also seemed too salty, I used two cubes of the beef stuff but I just poured in the wostershire sauce, so maybe it was... that. I added brown suger to cancel it out and it tasted AWESOME! If you taste your sauce as you make it you can fix any problems with saltiness. or you could pour the gravy into a sauce pan and play with it more to fix it. I like to mix different ingredients in a seprate bowl to give it a taste test just to make sure it will be yummy. I added carrots and celery to the pan also. Read more
recipe Pot Roast
Julie Lahaina, HI 11-12-2009
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HEED salt warnings
Rated: 2 stars out of 5

I did not heed the salt warnings previous to making this. ( I thought they might be salt sensitive type people) Those... warnings were so correct. I made this as directed in the recipe and I didn't realize my error until I added carrots the last hour of baking. I tried to fix the salt problem with more red wine and a raw peeled potato. ( a trick I use for over salted soups) I also added some finely chopped carrot to up the sweetness. Still too salty although much reduced. Other than that, it was a very good pot roast and I will make this again leaving out the extra salt and using low sodium cream of mushroom and 3/4 cup low sodium beef broth.(After all, bouillon is mostly salt) Otherwise a nice roast. Just not the best. I thought I did good pot roast until I had the pot roast at the Grand Lux Cafe. Ooh.... rich and decadent.Read more
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