Pot Roast by
Ingredients
1 (3 to 4-pound) Boneless Chuck Roast
1 TSP House Seasoning, recipe follows
1 TSP Salt
1/2 TSP Black Pepper
2 TBSP Vegetable Oil
1 CUP Thinly Sliced Onion Wedges
3 Cloves Garlic, Crushed
2 Bay Leaves
1 CAN (10 3/4-ounce) Cream of Celery Soup
1/4 CUP Red Wine
2 TBSP Worcestershire Sauce
1 TBSP Beef Bouillon Granules
3/4 CUP Water
House Seasoning:
1 CUP Salt
1/4 CUP Black Pepper
1/4 CUP Garlic Powder
Instructions
1. Preheat oven to 350 degrees F.
2. Add the House Seasoning, 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 the onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.
3. Combine the celery soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
4. Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
5. Remove and discard bay leaves. (Bay leaves can cause intestinal discomfort if ingested.)
2. Add the House Seasoning, 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 the onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.
3. Combine the celery soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
4. Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
5. Remove and discard bay leaves. (Bay leaves can cause intestinal discomfort if ingested.)