PAULA DEEN POT ROAST SLOW COOKER RECIPES

PAULA DEEN’S CROCKPOT POTATO SOUP: SLOW COOKER DELICIOUS ...

Paula Deen’s Crockpot Potato Soup: Slow Cooker Delicious ... image

Potato soup is the perfect companion to a chilly winter day and this Paula Deen crockpot recipe will keep you warm all season long. The best part about a crock pot is that once you throw all your ingredients into the pot, you can spend your time focusing on the other errands you have to

Provided by Cassie Marshall

Ingredients

RICH POT ROAST FROM PAULA DEEN RECIPE - FOOD.COM

Rich Pot Roast from Paula Deen Recipe - Food.com image

I saw Paula making this on TV and knew I had to try it.... It makes your house on a cold day smell heavenly... I added some potatoes and carrots the last hour of cooking.

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

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
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

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.

Nutrition Facts : Calories 346.7, FatContent 16.2, SaturatedFatContent 5.7, CholesterolContent 112.3, SodiumContent 15017.2, CarbohydrateContent 12.4, FiberContent 1.7, SugarContent 2.1, ProteinContent 38.1

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