Talk about comfort food – Pot roast, mashed potatoes, and carrots!

After a long, hard day you just can’t beat it!

Paula Deen’s Pot Roast

Prep Time: 15 Min
Cook Time: 3 Hrs 20 Min
Ready In: 3 Hrs 35 Min
Servings: 8

Ingredients:

• 1 (3 to 4-pound) boneless 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:

1. Preheat oven to 350 degrees F.
2. Add the House Seasoning, salt, and pepper to a small bowl.
3. Rub seasoning into the roast on both sides.
4. Heat oil in a large skillet and brown the roast, searing it on both sides.
5. Place the meat in a roaster pan.
6. Add onions and garlic to skillet for 1 to 2 minutes to absorb the leftover roast juice.
7. Place into roaster pan with meat and bay leaves.
8. Combine the mushroom soup, wine, Worcestershire sauce, and beef bouillon into a bowl. Pour over the roast. Add water.
9. Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
10. 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 together and store in an airtight container for up to 6 months.

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