Rich Pot Roast From Paula Deen

• 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
• HOUSE SEASONING (use 1 tsp)
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

1. Preheat oven to 350 degrees.
2. For House Seasoning: Mix ingredients and store in an airtight container for up to 6 months.
3. 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.
4. Combine the mushroom soup, wine, worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
5. Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
6. Remove and discard the bay leaves.
7. Cooks Note:
8. 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.

chuck roast, salt, black pepper, vegetable oil, onion, garlic, bay leaves, cream of mushroom soup, red wine, worcestershire sauce, beef bouillon granules, water, salt, black pepper, garlic

Taken from www.food.com/recipe/rich-pot-roast-from-paula-deen-352686 (may not work)