Pot Roast
onion, wine, garlic, worcestershire, cream, bouillon, seasoning, bay
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 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder
Directions for Pot Roast Recipe
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. Mix ingredients and store in an air tight container for up to 6 months.
Read the full directions on Food Network
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