It's just amazing!

I have never enjoyed pot roast. I think this was because my mother cooked it all the time and hers did nothing for me. Sigh. I decided to make pot roast for weekly family dinner only because I got a new cast iron dutch oven and this recipe worked out well to test my new pot. Oh my! I have found a new love. This recipe is just amazing! I don’t know whether it’s the recipe or my new cast iron pot, but I will be making this recipe again! It’s simple and completely delicious!

Roast

  • 3 lb chuck roast boneless
  • 1-1/2 tsp house seasoning (recipe below)
  • 1/4 cup vegetable oil
  • 1 onion thinly sliced
  • 3 bay leaves
  • 4 beef bouillon cubes crushed
  • 2 garlic cloves crushed
  • 10-3/4 can cream of mushroom soup
  • 1/2 cup Chardonnay

House Seasoning

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

Roast

  1. Sprinkle roast on all sides with house seasoning.
  2. Using a cast iron skillet 10-inch over high heat, sear roast until brown in oil.
  3. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup.
  4. Add the Chardonnay and cover with enough water to cover all of the ingredients.
  5. Cook on the low setting for 8 hours.

House Seasoning

  1. Mix ingredients together and store in an airtight container for up to 6 months.

I used my cast iron dutch oven instead of a slow cooker where I used a very low oven temperature. This was a great experiment to prove that I can use my oven as a slow cooker if I wanted.

Source: http://www.foodnetwork.com/recipes/paula-deen/pot-roast-recipe.html