Pot Roast 3/11 #954

Categories:
beef, New 2011

1 3 - 4 lb. boneless chuck roast
1 1/2 teaspoon Salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoon vegetable oil
1 onion; chopped or sliced wedges
3 cloves garlic; crushed or chopped
2 teaspoon bay leaves
1 10 3/4 oz. can cream of mushroom soup
1/4 cup red wine
2 tablespoon Worcestershire sauce
1 tablespoon beef bouillon granules
3/4 cup Water
6 - 8 new red potatoes; quartered

Preheat oven to 350°F. Mix salt, pepper, and onion powder in a small bowl. Rub seasoning into the roast on both sides. Heat oil in a dutch oven and brown the roast, searing it on all sides. Remove meat and add onions and garlic to soften and absorb the juices. Put meat back in dutch oven. Combine mushroom soup, wine, Worcestershire sauce, beef bouillon, water, and bay leaves in a bowl. Add potatoes to the pot and then pour the soup mixture on top. Bake covered for 3 to 3 1/2 hours. Turn meat over about half way through. We served this for lunch over some rice. Yum.

Contributor: Paula Deen

Yield: 8 servings

Preparation Time: 4:00