Pot Roast

Pot Roast
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  1. 1 (3 to 4-pound) boneless chuck roast
  2. 1 teaspoon House Seasoning, recipe follows
  3. 1 teaspoon salt
  4. 1/2 teaspoon black pepper
  5. 2 tablespoons vegetable oil
  6. 1 cup thinly sliced onion wedges
  7. 3 cloves garlic, crushed
  8. 2 bay leaves
  9. 1 (10 3/4-ounce) can cream of mushroom soup
  10. 1/4 cup red wine
  11. 2 tablespoons Worcestershire sauce
  12. 1 tablespoon beef bouillon granules
  13. 3/4 cup water
House Seasoning
  1. 1 cup salt
  2. 1/4 cup black pepper
  3. 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.
  6. *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. Mix ingredients and store in an air tight container for up to 6 months.
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