CREAM OF MUSHROOM POTROAST

 

  • Cooking Time:
  • Servings: 6
  • Preparation Time:

Ingredients

  • 1 (2 pound) boneless chuck roast
  • 1 teaspoon salt
  • 1 teaspoon garlic 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
  • water

Directions

  • Preheat oven to 350 degrees F.
  • 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.
  • Combine the mushroom soup, wine, Worcestershire sauce into a bowl. Pour over the roast. Add water until beef is almost covered
  • Cook in pressure cooker for 2 hrs
  • Remove and discard the bay leaves.

Notes

Categories: Beef 

Author Credit: Paula Deen

Website Credit: http://www.foodnetwork.com/recipes/paula-deen/pot-roast-recipe2/index.html

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