Paula Dean’s Amazing Pot Roast

Pot Roast cr

This pot roast was amazing!  I love the other pot roast recipes on here, too.  This one was easier to put together since it uses a canned soup (I don’t normally have this ingredient, but it was free with a deal I bought few months back).  I will have to figure out a substitute for cream of mushroom, but in the meantime, here you go.

Most roast recipes ask for boneless chuck roast.  This cut of meat is on the expensive side here and I end up throwing half of it away because I trim the fat before cooking the meat.  I use bottom round roast almost always.  Though not as fall-apart tender, the meat is much leaner and always less expensive on sale.

Paula Dean’s Pot Roast
yield 6-8 servings

3-4 lb. boneless chuck roast, or bottom round roast
1/4 tsp. garlic powder
1 and 1/2 tsp. salt
1 tsp. black pepper
2 Tb. olive or vegetable oil
1 cup onion, sliced thin
3 garlic cloves, crushed or minced
2 bay leaves
1 (10.75 oz) can cream of mushroom soup
1/4 cup red wine, or water
2 Tb. Worcestershire sauce
1 Tb. beef bouillon granules (I didn’t have any and omitted)
3/4 cup water

1.  Preheat oven 350.  Take a big skillet and heat the oil over medium-high heat.  Have a roaster pan ready, too.  I use the one I cook my turkey in.  Have your roll of foil ready, too.
2.  In a small bowl, mix spices:  salt, pepper and garlic powder.  Rub this on the meat.
3.  Now, put the meat in the hot skillet and sear on all sides.
4.  Put the seared meat in your roaster pan.  Keep the skillet hot.  Add your onion and cook until soft – about 2-3 minutes.  I add the garlic just before it is ready to come out.  Dump the onions and garlic on top of the meat.
5.  In a medium bowl, mix the mushroom soup, red wine, Worcestershire sauce, beef bouillon if using all together.   Pour that onto the meat.  Pour the water on top of all this.
6.  Cover with a big sheet of foil and crimp the sides.
7.  Bake 3 to 3 and 1/2 hours.

To make gravy:
8.  Remove roast and bay leaves from the roasting pan.  Cover the meat a little to rest.
9.  Pour your juices into a pot on the stove.  Add a slurry mixture of 2 Tb. cornstarch and 1/4 cup of water to the pot.  Boil for about 5 minutes.  It’ll turn into some yummy gravy.  Serve with meat.

Adapted from Paula Deen

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