My Lady’s Pot Roast

 

1
3-4 pound boneless chuck roast
1
teaspoon The Lady’s House Seasoning (salt, pepper, garlic powder)
1
teaspoon seasoned salt
1/2
teaspoon black pepper
2
tablespoons vegetable oil
1
tablespoon beef bouillon granules
1
cup thinly sliced onion wedges
3
cloves garlic, crushed
2
bay leaves
1
10 ounce can cream of mushroom soup
1/4
cup red wine
2
tablespoons Worcestershire sauce

 

           

Preheat the oven to 350 degrees.  Rub the roast with the House seasoning, seasoned salt, and pepper.  Heat the oil in a large skillet and brown the roast, searing it on both sides.  Place the meat in a roaster pan.  Sprinkle the bouillon granules over the meat, and cover it with onions, garlic, and bay leaves.  Combine the mushroom soup, wine, Worcestershire sauce and half a soup can of water, and pour this over the roast.  Cover and bake for 2 to 2-1/2 hours, or until tender.  Remove and discard the bay leaves.  If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan.  Bring it to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly. 

 

Serves 8.