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Ingredients
1 (3 to 4-lb) boneless chuck roast
Seasoning mix **
4 Tbs butter
1 large onion, sliced thinly
5 cloves garlic, crushed
1 can golden mushroom soup
1/4 cup red wine
2 Tbs Worcestershire
1 scant Tbs Tone's Beef Base
3/4 cup water
Directions
Preheat oven to 350 degrees F.
Rub seasoning into the roast on both sides. Heat butter in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. (I added a little extra butter because the pan was dry.) Place into roaster pan with meat.
Combine the golden mushroom soup, wine, Worcestershire sauce and beef base into a bowl. Pour over the roast. Add water.
Cover pan bake for 3 to 3 1/2 hours or until tender.
** seasoning mix (based on Paula Deen's House Seasoning: 4 parts salt, 1 part white pepper, 1 part granulated garlic
This recipe is modified from Paula Deen's Pot Roast recipe to fit what I had on hand in the pantry. Well, that, and that niggling little character flaw that compels me to change recipes.
The roast was moist, falling apart and incredibly tasty. No need for ketchup with this pot roast! I also peeled and quartered six medium sized potatoes and cooked them on top of the meat and gravy. Can't have gravy without potatoes, right? Although, I think this dish would be just as awesome served over wide egg noodles.
ENJOY!
(And yes, once again I forgot to take a picture, so I borrowed the photo above from pauladeen.com!)
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