Pot Roast

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  • Level: Easy
  • Total: 3 hr 35 min
  • Prep: 15 min
  • Cook: 3 hr 20 min
  • Yield: 8 servings
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One 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

One 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

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder


  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
  4. Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
  5. Remove and discard the bay leaves.

House Seasoning:

  1. 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.

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