Pot Roast

Name: Pot Roast
Yield: serves 6
Ingredients: One 3-pound boneless chuck roast; 1 1/2 teaspoons House Seasoning (see page 325); 1/4 cup vegetable oil; 1 onion, thinly sliced; 3 bay leaves; 3 or 4 beef bouillon cubes, crushed; 2 cloves garlic, crushed; One 10 3/4-ounce can condensed cream of mushroom soup; 1/4 to 1/2 cup Chardonnay wine

December 14, 2011

Put this on to cook in a Crock-Pot before leaving for work and come home in the evening to a mouthwatering dinner.

Recipe information

Yield
serves 6

Ingredients

One 3-pound boneless chuck roast

1 1/2 teaspoons House Seasoning (see page 325)

1/4 cup vegetable oil

1 onion, thinly sliced

3 bay leaves

3 or 4 beef bouillon cubes, crushed

2 cloves garlic, crushed

One 10 3/4-ounce can condensed cream of mushroom soup

1/4 to 1/2 cup Chardonnay wine

Preparation

Sprinkle roast on all sides with House Seasoning; season well. In moderately hot skillet, brown roast on all sides in oil. Place roast in Crock-Pot. On top of the roast, layer onion, bay leaves, crushed beef bouillon cubes, crushed garlic, and cream of mushroom soup. Add Chardonnay. Cover with just enough water to cover all the ingredients sufficiently. Cook on low setting approximately 8 hours.

Paula Deen's Kitchen Classics

TagsBeef Chuck Beef Meat Main Dinner Easy Slow Cooker Cookbooks

Recipe notes

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