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Paula Deen's Pot Roast

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Member since 2006

Serves | Prep Time | Cook Time


3-4 pound boneless chuck roast
1 tsp the lady's house seasoning ( see below)
1 tsp seasoned salt
1/2 tsp black pepper
2 tbs vegetable oil
1 tbs beef bouillon granules
1 cup thinly sliced onion wedges
3 cloves of garlic crushed
2 bay leaves
10 ounce can of cream of mushroom soup
1/4 cup red wine ( or apple juice)
2 tbs worcestershire sauce

Preheat the oven to 350 degrees. Rub the roast with house seasoning, seasoned salt and pepper. Heat the oil in a large skillet and brown the roast searing it on both sides. Place the meat in a roaster pan. Sprinkle the bouillon granules over the meat and cover it with onions, garlic and bay leaves. Combine the mushroom soup, wine, worcestershire sauce, and half a soup can of water and pour this over the roast. Cover and bake for 2-2 1/2 hours or until tender. Remove and discard the bay leaves. If the gravy is not thick enough remove the meat from the pan and pour the gravy into a saucepan. Bring it to a boil and thicken it by adding 2 tbs of cornstarch mixed with 1/4 cup cold water. stirring constantly. Serves 8

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I got this recipe off the TOH BB last year and it has become a family favorite. I just put one in the crockpot this morning for a potluck we are going to tonite.

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