Pot Roast
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.
Prep Time 15 minutes mins
Cook Time 3 hours hrs 30 minutes mins
Total Time 3 hours hrs 45 minutes mins
- 3-4 lb boneless cross rib roast
- 1 tsp House Seasoning recipe follows
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp vegetable oil
- 1 cup thinly sliced onion I use 1/2 cup
- 3 cloves garlic crushed
- 2 10 oz cans Cream of Mushroom soup original recipe called for 1 can
- 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 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.