Paula Deens Pot Roast Food

PAULA DEEN POT ROAST RECIPE

Paula Deen Pot Roast Recipe image

Pot roast is a great dish to make for a hearty lunch. It is fairly a simple recipe too. The magic happens when the seasoning meets the roast. One of such best recipes is Paula Deen's pot roast recipe. It is simple, down to ingredients and recipe, takes a moderate amount of tie to cook and is extremely delicious.

Provided by Yamini Rathore

Time 3h35m

Number Of Ingredients 14

Ingredients

1 Boneless Chuck Roast
1 tsp Salt
½ tsp Black Pepper
2 tbsp Vegetable Oil
1 cup Onions
3 Crushed Garlic Cloves
2 Bay Leaves
1 can Mushroom Soup
¼ cup Red Wine
2 tbsp Worcestershire Sauce
1 tbsp Beef Bouillon Granules
1 cup Salt
¼ cup Balck Pepper
¼ cup Garlic Powder

Steps:

Preheat the oven at 350 F.
For house seasoning, mix all the ingredients thoroughly and you can store it in an airtight container for up to six months.
Take a small bowl and mix the house seasoning, salt, and pepper in it. Rub seasoning on both sides of the roast.
Take a large pan and heat the oil in it. Cook the roast till it becomes brown on both sides.
After that, put the meat in a roaster pan. Add garlic and onions to the pan for one to two minutes to absorb the leftover juice.
Put it into a roaster pan with meat and bay leaves, stir it thoroughly.
Mix mushroom soup, wine, Worcestershire sauce and beef bouillon together in a bowl. Pour it over the roast and add water to it.
Cover the whole pan with foil and bake it for a maximum of 3 hrs.
When it is ready, discard the bay leaves. Serve with rice.

Nutrition Facts : Calories 347 kcal, Fat 16 g, SaturatedFat 5.7 g, Carbohydrate 13 g, Sodium 15017.2 mg, Cholesterol 113 mg, Fiber 1.7 g, Sugar 2.1 g, Protein 40 g, ServingSize 1 serving

RICH POT ROAST FROM PAULA DEEN

Rich Pot Roast from Paula Deen image

I saw Paula making this on TV and knew I had to try it.... It makes your house on a cold day smell heavenly... I added some potatoes and carrots the last hour of cooking.

Provided by CIndytc

Categories Roast Beef

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 (3 -4 lb) boneless chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup onion, thinly sliced wedges
3 garlic cloves, 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
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Steps:

Preheat oven to 350 degrees.
For House Seasoning: Mix ingredients and store in an airtight container for up to 6 months.
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 iwth meat and add 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.
Cooks 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 T. of cornstarch mixed with 1/4 cup cold water, stirring constantly until thickened.

Nutrition Facts : Calories 346.7, Fat 16.2, SaturatedFat 5.7, Cholesterol 112.3, Sodium 15017.2, Carbohydrate 12.4, Fiber 1.7, Sugar 2.1, Protein 38.1