Melt-in-your-mouth Pot Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (3-4 pound) boneless chuck roast
1 teaspoon salt
½ teaspoon pepper
2 tablespoons vegetable oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 can cream of mushroom soup
¼ cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
¾ cup water
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Directions: |
Directions:Preheat oven to 350 degrees. Rub the salt and pepper into the roast on all sides. Heat the oil in a skillet and brown the roast on all sides. Place meat in a roaster pan. Add onions and garlic to skillet for 1-2 minutes to absorb leftover 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 ½ hours.
After the roast is done, you may remove it from the pan to a serving tray. The juice in the pan is your gravy and is absolutely wonderful over mashed potatoes! If it’s not thick enough for you, bring it to a boil on the stove and add 2 tablespoons of cornstarch mixed with ¼ cup cold water and stir it constantly until it thickens up! |
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Personal
Notes: |
Personal
Notes: My family loves this recipe, and has always been a personal favorite. It’s so good, it’ll make you slap yo’ mama!
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