Monday, March 10, 2008

Pot Roast

This is Paula Deen's Slowcooker Pot Roast and let me tell is a winner! It is sooooo tender and flavorful. Definitely a comfort food. Goes great with mashed potatoes because of all the "gravy" that is left behind. Although Paula's recipe does not call for them, I added baby carrots to mine. Also, I cut this recipe in half since I was only making it for 3 people. There was plenty and we even had leftovers. Follow the recipe below as is if you are serving a crowd though. Your husband will love you for making this...and I'm thinking it could definitely impress the in-laws too ;-)

What You'll Need:
1 (3-pound) boneless chuck roast
1 1/2 teaspoons House seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay

House Seasoning:
1 cup Salt
1/4 cup Pepper
1/4 cup Garlic Powder

What You'll Do:
Sprinkle roast on all sides with house seasoning.
Using a skillet (*I use cast iron) over high heat, sear roast until brown in oil.
Place roast in a slow cooker and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup.
Add the Chardonnay and cover with enough water to cover all of the ingredients. (*I do not completely cover with water because I like a thicker gravy in the end...just cover half way.)
Cook on the low setting for 8 hours.

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