Recipe of the Month: Thank you Dana!


Perfect Pot Roast



1 3/4 pound boneless chuck roast (get one with small amount of fat)

1 teaspoon each salt, pepper, seasoned salt, garlic powder and onion powder

2 tablespoons vegetable oil

1 Spanish onion cut in thin slices

3 cloves of fresh garlic, crushed

1 10¾ ounce can cream of mushroom soup

¼ cup red wine (I did not use this)

2 tablespoons Worcestershire sauce

1 tablespoon beef bouillon granules

¾ cups beef stock (not broth)

Preheat oven to 350 degrees



Combine salt, pepper and season salt together. Blot roast dry with paper towel. Divide spice mixture in half and rub into each side of the beef. Heat the oil in a large skillet and brown roast well on all sides. Remove roast from pan and place in roasting pan. Sauté the onions and garlic in the skillet until soft. Pour onions over roast.


Mix together the soup, red wine, beef bouillon granules and beef stock and stir to blend. Pour the mixture over the beef. Cover with foil and roast for 3-3/12 hours.


This recipe makes its own gravy.




Adapted from a Paula Deen recipe.