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

Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 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


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