I found this recipe on The Food network website.  It is Paula Deen’s recipe.  I have made a few changes to fit my likes and have made this often.  I have made it just for Kevin and I and for our big family dinners.  There are a lot of things that I think make this great.  Browning the meat adds a lot of flavor, and the Worcestershire sauce makes it better.

Pot Roast


Pot Roast

Rating: 51

Prep Time: 15 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 3 hours, 45 minutes

Yield: 8


  • 1 (3-4 pound) boneless cross rib roast
  • 1 teaspoon House Seasoning (recipe follows)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 Tablespoons vegetable oil
  • 1 cup thinly sliced onion ( I use 1/2 cup)
  • 3 cloves garlic cloves, crushed
  • 2 ( 10 3/4 ounce) cans Cream of Mushroom soup. (original recipe called for 1 can)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon beef bouillon granules
  • 3/4 cup water
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder


  1. Preheat oven to 350 degrees.
  2. Sprinkle the house seasoning, salt and pepper all over the roast and rub seasonings into roast on both sides.
  3. Heat oil in large skillet and brown roast searing on both sides.
  4. Place meat in a roaster.
  5. Sprinkle the beef bouillon and crushed garlic on roast.
  6. Spread the onions on the roast.
  7. Combine in a bowl the cream of mushroom soup, Worcestershire sauce and water. Pour over roast.
  8. Cover pan with lid or foil and bake for 3 to 3 1/2 hours or until tender.
  9. House Seasoning:
  10. Mix ingredients and store in an air tight container for up to 6 months.


If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.


Categories: Beef, Misc

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