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Pot Roast Recipe

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This recipe for Pot Roast, by , is from The Dawes- Lewis -Devine Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lacie Devine

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.

 

 

 

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