Pot Roast

The wine and mushroom soup help to tenderize the meat and add wonderful flavor. Good to Go!

• 1 3-pound boneless chuck roast
• 1 1/2 teaspoon Paula Deen's House Seasoning
• 1/4 cup vegetable oil
• 1 onion, thinly sliced
• 3 bay leaves
• 3 or 4 beef bouillon cubes, crushed
• 2 garlic cloves, crushed
• 1 10 3/4 -ounce can condensed cream of mushroom soup
• 1/2 cup Chardonnay wine

Directions:

Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a crock pot, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.

Yield: 6 servings
Preparation time: 20 minutes
Cooking time: 8 hours
Ease of preparation: easy

Recipe courtesy Paula Deen