This has to be my all time favorite recipe for pot roast. I have 2 pot roast recipes that I switch out on a regular basis. This one is savory and full of flavor and I thank Mrs. Paula Deen for this recipe! I found this one back in 2008, tried it out and fell in love. My kids love this one and it’s a BIG winner in our house. This one CAN be gluten free if you use gluten free cream of mushroom soup and gluten free beef bouillon granules. It is so important to read those labels! Some cream of mushroom soups are gluten free and some aren’t. Same thing with bouillon cubes/granules. I use Lea & Perrins Worcestershire sauce and it is gluten free. I use this brand for my gluten free cream of mushroom soup:
This meal is perfect for a Sunday dinner. Easter is this Sunday and this would be a fabulous recipe to make to accompany your traditional side dishes of mashed potatoes, green beans and corn! Enjoy this one because it’s absolutely fabulous 🙂
- 1 (3-4 pound) boneless chuck roast
- 1 tsp House Seasoning (ingredients below)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tablespoons olive oil
- 1 cup thinly sliced onion wedges
- 3 garlic cloves, chopped
- 2 bay leaves
- 1 (10 3/4-ounce) can cream of mushroom soup (use a gluten free version if you are gluten free!)
- 1/4 cup red wine
- 2 tablespoons Worcestershire sauce
- 1 tablespoon beef bouillon granules (use a gluten free version if you are gluten free!)
- 3/4 cup water
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- Preheat over to 350 degrees F.
- Once you mix your house seasoning together, rub about 1 tablespoon of the seasoning on the front and back of the roast.
- Heat the olive oil in a large skillet and brown the roast, searing it on both sides.
- Place the meat in a roaster pan or a 13×9 casserole dish.
- Add the onions and garlic to your skillet for 1 to 2 minutes to absorb the leftover roast juices.
- Now place the onions and garlic in the roaster pan with the meat and bay leaves.
- Recipe source: inspired by Paula Deen