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Pot Roast
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| Ingredients | |
| 1 (3 to 4-pound) | boneless chuck roast |
| 1 teaspoon | House Seasoning, recipe follows |
| 1 teaspoon | salt |
| 1/2 teaspoon | black pepper |
| 2 tablespoons | vegetable oil |
| 1 cup | thinly sliced onion wedges |
| 3 cloves | garlic, crushed |
| 2 | bay leaves |
| 1 (10 3/4-ounce) can | cream of mushroom soup |
| 1/4 cup | red wine |
| 2 tablespoons | Worcestershire sauce |
| 1 tablespoon | beef bouillon granules |
| 3/4 cup | water |
| Directions Preheat oven to 350 degrees F. 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 onions 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. Remove and discard the bay leaves. *Cook's Note: 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 it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly. House Seasoning: | |
| 1 cup | salt |
| 1/4 cup | black pepper |
| 1/4 cup | garlic powder |
Mix ingredients and store in an air tight container for up to 6 months.
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