Pot roast is something I think we all can identify with. Our Moms or Grandmothers always had their own recipe for "Sunday Roast". But somehow through the years pot roast just seemed to die out in my household. Possibly it was due to the fact that I had major moisture issues with my roasts. I tried different cuts of meat, different ways of cooking, all with the same result. I really had just given up all together believing that I was just challenged in the roast department. Then I saw this recipe and heard her say that it was the exact way that the roast is made at The Lady and Son's (Paula's restaurant).
Some of you know that I shy away from recipes that use canned soups. Not because I think they are all bad, but for the most part I don't feel like I am controlling the fat and sodium content in my recipes if I use them. Also, with the gastric bypass surgery, cream soups can make my stomach not so happy. But this looked so yummy when she cooked it and it just looked so moist and tender I had to give it a shot and I have to say I am so glad I did! I will make my pot roasts like this from now on.
I have to admit that I over salted the meat a bit. I salted the way I normally do but didn't take into account the fact that I would be adding the cream of mushroom soup or the beef bouillon crystals. So learn from my mistake. But even with the extra salt it was very good. The soup with the wine cooks into a wonderful gravy with the onions and garlic. Mashed potatoes as a side are a MUST for this recipe because you do not want to miss any of that yummy goodness!
- 1 (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
- 1 (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
Preheat oven to 350 degrees F
Add the house seasoning, salt and pepper to a small bowl. Rub the 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 the onions and the garlic to the skillet for 1 to 2 minutes to absorb leftover roast juices. Place in roaster pan with meat and bay leaves.
Combine the mushroom soup, wine, Worcestershire sauce, and beef bouillon in a bowl. Pour over roast, add water.
Cover pan with foil and bake 3 to 3 1/2 hours, or until tender.
remove and discard bay leaves.
*Cooks note: if the gravy is not thick enough remove the meat from the pan and pour the gravy into a saucepan. Bring it to a boil and thicken it by adding 2 tablespoons of corn starch mixed with 1/4 cup cold water, stir constantly.
1 cup salt
1/4 black pepper
1/4 garlic powder
Mix ingredients and store in an air tight container for up to 6 months