Pot Roast

This delicious roast was actually one of Dude’s recipes.  But then he didn’t feel like blogging, so it sat on the shelf for a while.

But the roast is way too flavorful and delicious not to share!

Here’s how it started:  Dude wanted to cook dinner and blog and picked spaghetti and meatballs for the 8 millionth time.  I told him I was all out of new spaghetti recipes (though there’s totally one coming up on Monday – Ack!  It was true at the time!) and he had to choose something else.

So he chose pot roast – with only 3 hours until dinner time.  So the crockpot was out and it was a mad rush to find a roast recipe that would be ready in 3 hours!

Luckily, we quickly found a recipe (on my phone, while in the grocery store)  and the results were fabulous!  We have a new go to pot roast – now to adapt it to the crockpot!

Recipe Note:

Beef stock may be substituted in place of the water & bullion cube.

Pot Roast

Adapted from Paula Deen via FoodNetwork

1 tbsp oil

1 (2 ½ lb) beef roast

Salt, black pepper, & garlic powder

1 onion, thinly sliced

3 cloves garlic, smashed

¾ cup hot water

1 beef bullion cube

1 (10 ¾ oz) can healthy request cream of mushroom soup

¼ cup dry red wine (I used a red blend)

2 tbsp worchestershire sauce

2 bay leaves

Preheat the oven to 350 degrees F and heat the oil in a skillet over medium-high heat.

Season all sides of the roast liberally with salt, pepper, and garlic powder.  Place the seasoned roast into the hot skillet and sear on all sides.  Once seared, place the roast into a roasting pan (I used a covered stoneware baker).

With the heat turned off, place the onions and garlic in the skillet and fry slightly.  Once the onions are lightly fried, about 5 minutes, pour them into the pan on top of the beef.  Add a splash of wine to deglaze the skillet, pour over the beef.

Place the beef bouillon cube into the hot water until dissolved.  Whisk together the bullion mixture, mushroom soup, wine, and worchestershire sauce.  Pour over the beef and add the bay leaves.

Cover the pan (with foil if a cover is not available) and place in the preheated oven.  Bake for 3 hours or until the meat is very tender.  If desired, remove the cover and bake for an additional 15 minutes to thicken the gravy.