Friday, August 14, 2009

Comfort Food at its Best: Pot Roast!

Who doesn't enjoy a good pot roast? There's just something about that tender, juicy meat that fills you right up and comforts you at the same time. I love pot roast, especially one that I can put in the crock pot in the morning and forget about until dinner time.

This recipe is so easy and delicious that I bet you make it this weekend! And it tastes perfectly when paired with garlic green beans and horseradish mashed potatoes. Doesn't that sound like a delightful combination?

  • One 3-lb boneless chuck roast
  • 1.5 teaspoons House Seasoning (See note at bottom)
  • 1/4 Cup vegetable oil (or extra-virgin olive oil)
  • 1 onion, thinly sliced
  • 3 bay leaves
  • 3 or 4 beef bouillon cubes, crushed
  • 2 cloves garlic, crushed
  • 1 10.75 oz. can condensed cream of mushroom soup
  • 1/4 to 1/2 Cup Chardonnay wine


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

House Seasoning is made of: 1 Cup salt, 1/4 Cup black pepper and 1/4 Cup garlic powder. Stir all ingredients together.

I hope you enjoy this delicious recipe! Bon Appetit!

(Recipe is from the cookbook: Paula Deen's Kitchen Classics)

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