"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Melt-in-your-mouth Pot Roast Recipe

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This recipe for Melt-in-your-mouth Pot Roast, by , is from Spivey/Merrill Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tamara Ledford, cousin of bride
Added: Thursday, January 15, 2009


1 (3-4 pound) boneless chuck roast
1 teaspoon salt
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
cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
cup water

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 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 its not thick enough for you, bring it to a boil on the stove and add 2 tablespoons of cornstarch mixed with cup cold water and stir it constantly until it thickens up!

Personal Notes:
Personal Notes:
My family loves this recipe, and has always been a personal favorite. Its so good, itll make you slap yo mama!




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