Chef Raul'S Two Hour Pot Roast With Mushroom/Wine Gravy.

• 2-3 lbs. chuck roast
• 1-2C all purpose flour
• 1 Tbsp.Lawry's seasoned salt
• 1Tbsp.Lawry's garlic salt
• 1 Tbsp black pepper
• 1can Campbell's cream of mushroom soup
• 1 can Swanson's beef broth
• 1C red wine
• 1/2C water
• 1 lg. red onion cut in half and sliced
• 8oz.baby portabella mushrooms sliced
• 1 tbsp. Kitchen Bouquet

1. #1.Portion chuck roast into 4 to 6 pieces depending on size, set aside while you mix the flour, seasoned salt, garlic salt and pepper. #2.Dredge each piece of meat in the seasoned flour.
2. #3.Sear the meat in a large pan with vegetable oil making sure all sides are browned.
3. #4.Place meat in a large baking dish,cover loosely with foil and set aside.
4. #5.Saute the onions and mushrooms in the same pan along with two Tbsp.of the seasoned flour, stirring till golden brown, add the cream of mushroom, wine,Kitchen Bouquet and water to the pan and combine well cook till it starts to boil lightly.
5. #6.Pour mushroom mixture over the meat making sure the roast is covered by mushroom mixture, cover baking dish tightly with foil. Place a foil lined tray under the baking dish, and place in a pre-heated 400 degree oven for two hours. Make sure to skim grease after you take the roast out of the oven.
6. Serve with oven roasted potatoes and Honey-glazed carrots

chuck roast, flour, salt, salt, black pepper, campbells cream, beef broth, red wine, water, red onion, mushrooms, kitchen

Taken from www.epicurious.com/recipes/member/views/-chef-rauls-two-hour-pot-roast-with-mushroom-wine-gravy-50150280 (may not work)