Thursday, April 17, 2014

Southern Style Pot Roast

This has to be my all time favorite recipe for pot roast. I have 2 pot roast recipes that I switch out on a regular basis. This one is savory and full of flavor and I thank Mrs. Paula Deen for this recipe! I found this one back in 2008, tried it out and fell in love. My kids love this one and it's a BIG winner in our house. This one CAN be gluten free if you use gluten free cream of mushroom soup and gluten free beef bouillon granules. It is so important to read those labels! Some cream of mushroom soups are gluten free and some aren't. Same thing with bouillon cubes/granules. I use Lea & Perrins Worcestershire sauce and it is gluten free.

This meal is perfect for a Sunday dinner. Easter is this Sunday and this would be a fabulous recipe to make to accompany your traditional side dishes of mashed potatoes, green beans and corn! Enjoy this one because it's absolutely fabulous :)


  • 1 (3-4 pound) boneless chuck roast
  • 1 tsp House Seasoning (ingredients below)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tablespoons olive oil
  • 1 cup thinly sliced onion wedges
  • 3 garlic cloves, chopped
  • 2 bay leaves
  • 1 (10 3/4-ounce) can cream of mushroom soup (use a gluten free version if you are gluten free!)
  • 1/4 cup red wine
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon beef bouillon granules (use a gluten free version if you are gluten free!)
  • 3/4 cup water
Ingredients for House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Mix ingredients and store in an air tight container for up to 6 months

Directions for Roast:
  • Preheat over to 350 degrees F.
  • Once you mix your house seasoning together, rub about 1 tablespoon of the seasoning on the front and back of the roast.
  • Heat the olive oil in a large skillet and brown the roast, searing it on both sides.  

  • Place the meat in a roaster pan or a 13x9 casserole dish.
  • Add the onions and garlic to your skillet for 1 to 2 minutes to absorb the leftover roast juices.


  • Now place the onions and garlic in the roaster pan with the 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 3 to 3.5 hours or until tender.Once done, tear apart and you are ready to serve!

Cook's Note - If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly. Then, pour back on your pot roast.

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