Pot Roast

From Paula Deen...

3-4 lb. boneless chuck roast
1 tsp. seasoned salt
2 T vegetable oil
1 cup thinly sliced onion wedges
2 bay leaves
1/4 cup red wine
1 tsp. house seasoning
1/2 tsp. black pepper
1 T beef bouillon granules
3 cloves garlic
cream of mushroom soup
2 T woozy sauce


Preheat oven to 350 degrees.  
Rub roast with house seasoning, season salt, and pepper.
Heat oil in large skillet and brown meat, searing on both sides.
Place meat in roaster pan.
Sprinkle bouillon cubes over meat, and cover with onions, garlic, and bay leaves.
Combine mushroom soup, wine, woozy sauce, and half can of water and pour over roast.
Cover and bake 2 to 2.5 hours, or until tender.
Remove and discard bay leaves.
If gray is not thick enough, remove meat and pour gravy into saucepan.
Bring to a boil and thicken by adding 2 T of cornstarch mixed with 1/4 cup cold water, stirring constantly.


This is a tasty roast that came into our lives in our Royston days, and sometimes it even seemed better the second day when we had it for leftovers.  I admit, I haven't cooked this roast in years, because the "Famous Roast" is much quicker....still, this recipe made it into the original book, so it deserved to be posted, just in case!