Thursday, March 17, 2011
Pot Roast with Red Wine and Mushroom Gravy
Happy St.Patty's Day! And what a better way to kick off St.Patrick's Day than with a ROAST! This was my first roast and boy was it tender and juicy! This is a Paula Deen Special. I cooked it on 250 degree F instead of 350 degree F and I added mushrooms to it and YUM is all I can say! I hope that you enjoy this Roast as much as my family did.
1 (3 to 4-pound) boneless chuck roast
2 tablespoon salt
2 tablespoon black pepper
2 tablespoons garlic powder
2 tablespoons vegetable oil
1 cup thinly sliced onion wedges
2 cup thinly sliced mushrooms
3 cloves garlic, crushed
2 bay leaves
1 can cream of mushroom soup
1/4 cup red wine
2 tablespoons Worcestershire sauce
1 cube beef bouillon
3/4 cup water
Preheat oven to 250 degrees F.
Add the garlic powder, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions, mushrooms and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice., Place into roaster pan with 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 for 3 to 3 1/2 hours or until tender. Serve on a large platter topped with the gravy and sprinkle a bit of chopped parsley and Enjoy!!
Remove and discard the bay leaves.