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Pot Roast
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| Recipe courtesy Paula Deen Show: Paula's Home CookingEpisode: Fire House Pot Luck Dinner Rated: 5 stars out of 5Rate itRead users' reviews (361) Filed under: Meat, Beef, Meat, Dairy, Vegetables, more RECIPE RATINGS & REVIEWS(361) Cook Time:8 hr 0 minLevel: EasyYield: 6 servings Ingredients | |
| 1 (3-pound) | boneless chuck roast |
| 1 1/2 teaspoons | House seasoning, recipe follows |
| 1/4 cup | vegetable oil |
| 1 | onion, thinly sliced |
| 3 | bay leaves |
| 3 or 4 | beef bouillon cubes, crushed |
| 2 | garlic cloves, crushed |
| 1 (10 3/4-ounce) can | condensed cream of mushroom soup |
| 1/2 cup | Chardonnay |
| Directions Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours. House Seasoning: | |
| 1 cup | salt |
| 1/4 cup | black pepper |
| 1/4 cup | garlic powder |
Mix ingredients together and store in an airtight container for up to 6 months
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