Sunday, July 11, 2010

Every Sunday Pot Roast


1 (3-4 lbs.) boneless chuck roast
1/2 tsp. ground black pepper
1/2 tsp. salt
2 T. veggie oil
1 T. beef bouillon granules
1 c. thinly sliced onion wedges
3 cloves garlic, crushed (or 3 T. minced garlic)
2 bay leaves
1 can cream of mushroom soup
1/4 c. red wine (optional)
2 T. Worcestershire sauce
2 T. cornstarch (optional)
1/4 c. cold water (optional)

Preheat oven to 350.
Rub roast with salt and pepper. Heat oil in a large skillet and brown roast, searing it on both sides. Place meat in a roaster pan. Sprinkle bouillon granules over meat, and cover it with onions, garlic, and bay leaves. Combine mushroom soup, wine, Worcestershire sauce, and half a soup can of water, and pour over roast. Cover and bake 2 - 2.5 hours, or until tender.
Remove and discard bay leaves. If gravy is not thick enough, remove meat from pan and pour gravy into a saucepan. Bring to a boil and thicken it by adding cornstarch mixed with cold water, stirring constantly!



  1. sounds soooo good! just like Granny used to do it for Sunday dinner after church! Thanks Sunee!

  2. Your recipe sounds very tasty. Pot Roast and a hearty side dish is my favorite type of meal. When making pot roasts for dinner, I would recommend trying grass fed Black Angus beef. It is absolutely delicious and a healthier option. I work with La Cense Beef and because our beef is 100% grass fed it is higher in omega 3 acids and lower in calorie and fat as opposed to traditional grain fed beef. Try grass fed Black Angus Beef and you will be able to taste an even bigger difference!