Perfect Pot Roast

Talk about comfort food--Oh man, this roast was so good!  Tender, almost falling apart--You definitely will not need a knife.  And the gravy, thick and creamy, just the way gravy should be.

Now I do know a Crock Pot cooks a good roast and I use mine quite a bit, but I like more hands on cooking when I've got the time.  And any way if you use a Crock Pot, you made Crock Pot roast--Not pot roast.  This is POT ROAST--made in a real pot.

So what cut of meat to buy?  Chuck is my first choice for pot roast.  It loves a good, long , slow cooking.  Look for one about 3 to 4 lbs.  Seems like you can always find one on sale too, so shop around for a bargain.  Season your roast all over with salt and pepper.

Next slice up a couple onions and a few cloves of garlic--any tips to stop the tears?

Next mix together a can of cream of mushroom soup with a little Worcestershire sauce and red wine--Those little minis of wine are a lifesaver, I do drink wine, but I don't drink red wine very often--cause I always end up with a headache.  So I keep these little minis on hand for cooking.  They're the perfect size for most recipes and the perfect size for the drunks to keep in their purse:D

Now in a POT, with a little oil, sear the chuck  really good on all sides.  Take your time here, lots of good flavor is being made.  When it's well browned, take it out of the pot.

Next add the onions and garlic, saute for a couple minutes.  Be sure to scrape up all those little brown bits on the bottom of the pot as the onions cook.

Return the roast back to the pan and try burying it under the onions.

Pour the mushroom soup, Worcestershire, and red wine you mixed up on top.



Then add a little beef broth.  Cover, bake, and wait, dinner is only few hours away.

Perfect Pot Roast

adapted from Paula Deen

1- 3 to 4 lb boneless chuck roast
2 onions ,thinly sliced
1- 10.75 oz can cream of mushroom soup
1/4 cup red wine
2 tbs Worcestershire sauce
3/4 cups beef broth
vegetable oil
salt and pepper

Preheat the oven to 350 degrees.  Season the roast all over with salt and pepper.  In a large dutch oven heat about 2 tbs vegetable oil; sear the roast on all sides.  As the roast sears, mix together the cream of mushroom soup, red wine, and Worcestershire in a bowl.  When the roast is well browned, remove from the pot; set aside.  Add the onions and garlic, saute for a couple minutes.  Return the roast to the pot piling the onions on top of the roast.  Pour the mushroom soup mixture over the top, then the beef broth.  Cover and bake for 3 to 3.5 hours, until the meat is very tender.