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 :)
Ingredients:
- 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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