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Pot Roast

Author Jacqueline

Ingredients

  • 1 3 to 4-pound boneless chuck roast
  • 1 teaspoon garlic powder
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 cup thinly sliced onion wedges can add in potatoes, carrots, celery, etc as well- amounts not important here
  • 3 cloves garlic crushed
  • 2 bay leaves
  • 1 10 3/4-ounce can cream of mushroom soup
  • ¼ cup red wine
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon beef bouillon granules
  • ¾ cup water

Instructions

  • Preheat oven to 350 degrees F.
  • Combine 1 tsp garlic powder, 2 tsp salt and 1 tsp pepper to a small bowl. Rub 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 onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice.
  • Place into roaster pan with meat, bay leaves, and other vegetables (if using). Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
  • Cover pan with foil and bake for 3 to 3 1/2 hours or until tender. Remove and discard the bay leaves.