Paula Deens Pot Roast Food

PAULA DEEN POT ROAST RECIPE

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.

RICH POT ROAST FROM PAULA DEEN

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.

PAULA DEEN'S POT ROAST

Steps:

• Make house seasoning by combining salt, pepper and garlic powder- store remainder in an airtight container for up to 6 months.
• Sprinkle 1 1/2 teaspoons of house seasoning on all sides of roast.
• Over high heat, sear roast until brown in oil.
• Place roast in slow cooker and layer onions, bay leaves, bouillon cubes, crushed garlic and cream of mushroom soup.
• Add Chardonnay and enough water to cover all of the ingredients.
• Cook on low setting for 8 hours.