Fabulous Food Friday: From my girl Paula!

Y'all know I LOVE Paula Deen. Well, unfortunately, my sweet husband isn't as a big as a fan since he's a Yankee and all. He always laugh when I watch her on tv because he's amazed by how much butter she uses. I finally found a butter free recipe. Of course, it's pot roast which doesn't typically contain butter but he was still surprised!

This was by far the best roast I have ever made. I had been making roast in a crockpot but they always turned out so dry. So I switched to baking them and it works much better. I'm pretty sure I've posted a different roast recipe before but this one was amazing! It was still moist after a couple of days and the gravy was delicious.

So, here you go....

Ingredients

• 1 (3 to 4-pound) boneless chuck roast
• 1 teaspoon House Seasoning, recipe follows
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 cup thinly sliced onion wedges
• 3 cloves garlic, crushed
• 2 bay leaves
• 1 (10 3/4-ounce) can cream of mushroom soup
• 1/4 cup red wine (I used cooking wine but I imagine it would have been much better with real red wine!)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon beef bouillon granules
• 3/4 cup water

Directions

Preheat oven to 350 degrees F.

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 pan with meat and bay leaves.

Combine the mushroom soup, wine, Worcestershire sauce and 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.

*Cook's 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 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.