Pot Roast Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Total: 3 hr 35 min Prep: 15 min Cook: 3 hr 20 min Yield: 8 servings Ingredients One 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 One 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
House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder
|
|
Directions: |
Directions: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. |
|
Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:15 min |
Personal
Notes: |
Personal
Notes: House Seasoning: Mix ingredients and store in an air tight container for up to 6 months.
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.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!