PERFECT MILK PUNCH PANNA COTTA1 c. half and half, divided1 (0.25-oz.) envelope unflavored gelatin1/3 c…
Easy Pot Roast
| Easy Pot Roast | Print |
Recipe By: Alice Morrow
Easy Pot Roast
Ingredients
- 1 (3-4 lb.) boneless chuck roast
- Salt, red/black pepper/garlic powder
- 3 T. vegetable oil
- 1 large Vidalia onion, thinly sliced
- 3 T. minced garlic
- 2 bay leaves
- 1 (10 ¾ -oz.) can roasted garlic cream of mushroom soup or cream of mushroom soup
- ¼ c. red wine
- 3 T. Worcestershire sauce
- 1 T. beef bouillon granules
- ¾-1 c. water
Instructions
- Preheat oven 350. Season roast on all sides.
- Heat oil in large skillet to brown the roast, searing on all sides.
- Place meat in roaster pan.
- Add onions and garlic to the skillet and sauté for 1-2 minutes to absorb all the roast juices. Pour this into the roaster wit meat and add bay leaves.
- Combine soup, wine, Worcestershire and bouillon in a bowl. Pour over meat. Add water to blend well.
- Cover pan with top or foil and bake 3-3 ½ hours or until fork tender.
- Remove bay leaves before serving.
Notes
*****If your gravy is not thick enough, remove meat to a platter and pour the gravy in the roasting pan into a saucepan. Bring to a boil and add a cornstarch mixture (2 T. cornstarch mixed with ¼ c. water---whisk until blended). Stir constantly after adding the cornstarch mixture until thicken. Place back in roaster with meat and serve.
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