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Paula Deen’s Amazing Pot Roast


1 (3- to 4-pound) boneless chuck roast*

¾ teaspoon garlic salt

1½ teaspoon salt

¾ teaspoon black pepper

2 tablespoons vegetable oil

1 cup quartered onion wedges

3 cloves garlic, crushed

2 bay leaves

1 10¾-oz. can cream of mushroom soup

¼ cup red wine

2 tablespoons Worcestershire sauce

1 tablespoon beef bouillon granules

¾ cup water


Preheat oven to 350 degrees F.


Mix the salt, pepper and garlic salt in a small bowl. Press the seasonings into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides, before placing it into a roasting pan or casserole dish.


Add onions and garlic to skillet for 1 to 2 minutes and pour over the roast. Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon in a bowl. Pour over the roast, add water and bay leaves. Cover with foil or lid and bake for 3 to 3½ hours or until tender.


Remove and discard the bay leaves.


*If using a smaller cut of meat, adjust cooking time accordingly.


**For crock pot preparation, sear roast, place in slow cooker and follow directions above. If liquid does not cover all ingredients, add additional wine (easy now) and water as needed. Cook on low setting for 8 hours.


Comments on: "Paula Deen’s Amazing Pot Roast" (7)

  1. So it should be totally covered in the sauce for the complete time it is in the crock pot?

  2. That is what the recipe suggests. I suppose you could double the sauce ingredients if you needed to.


  3. I love Paula Deen – I bet this is wonderful!

  4. i made it for christmas dinner. everyone loved it, so am making it again tonight for new year’s eve dinner.

  5. Catherine said:

    This pot roast is amazing! I make it all the time.

    During winter months, I use the leftover and make a “Dump Soup” and add whatever meat is leftover (I shred the left over pot roast so it’s easy to eat in a soup) and add more beef broth and all types of stuff: green beans, potatos, carrots, barley, peas, etc. I also add S&P to taste, as well as a little white wine for a kick. I place it covered on HIGh stove top for about an hour, and then just let it simmer for the entire weekend. Everyone is able to help themselves to delicious hot soup any time, day or night all weekend. It freezes very well, too, so that’s also an option!

  6. Tina DeJesus said:

    when do I add the carrots and potatoes to the crock pot?

    Usually they are placed in around the roast when it is put in.

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