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.


  1. What do you think of doing your pot roast in a crock pot - slow cooker? I bet it will be awesome, well I will let you know, I now have tomorrow's dinner all planned out, thanks.

  2. Hi Medifast Coupon,

    I must admit I am a Crock Pot It's pretty funny that you mention the crock pot because I was just discussing this issue with a few gal pals over the I am going to invest in one. So, please let me know how it turns out for you-so that I can then POST it to my blog! Thanks you much!

  3. I tried this recipe in my crock pot, and it was to die for! So tender, and just... yum!

    Best recipe I've used in quite some time. Thanks byNareman for sharing it with us.

    1. Thank you and I'm glad u enjoyed it!Best part is you made it in a CROOK POT!My apologizes for my delayed response. Somehow, it spilled past me.Sorry.

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  5. It's been a while since I've seen a really good pot roast recipe and yours sounds like a classic -- love the mushroom sauce! :)



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