Pot Roast

Total Time: 3 hrs 45 mins Preparation Time: 15 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 8
• 1 (3 -4 lb) 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 garlic cloves, 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
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Recipe

• 1 house seasoning:.
• 2 mix ingredients and store in an airtight container for up to 6 months.
• 3 preheat oven to 350°f.
• 4 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 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.
• 5 combine the mushroom soup, wine, worcestershire sauce and beef bouillon into a bowl. pour over the roast. add water.
• 6 cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
• 7 remove and discard the bay leaves.
• 8 *cook's note: 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.