Today I made pot roast for the first time in my life. I always hated it growing up, but I needed a quick and easy meal and Paula Deen made it look good, so Ben and I went to the grocery store this morning to get a chuck roast. Here's how I made it:
Paula Deen's Pot Roast
1 (3 to 4-pound) boneless chuck roast
salt
pepper
garlic powder
2 tablespoons olive oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (10 3/4-ounce) can Healthy Request 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.
Sprinkle both sides of the chuck roast with salt, pepper and garlic powder. 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 and bay leaves.
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. Transfer meat to serving dish and spoon gravy over top.
The pot roast was delicious. Brian said it was "restaurant quality" and suggested we serve it to company. Then he started flipping through the Meijer ad to see if chuck roast was on sale this week so we can have it again.
If pot roast had tasted like this when I was a kid, I would have eaten it!
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