Southern Pot Roast
By Paula Deen
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This southern pot roast recipe from Paula Deen is a tasty and hardy meal that goes well with many different side dishes.
This southern pot roast recipe from Paula Deen is a tasty and hardy meal that goes well with many different side dishes.
Difficulty: Easy
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 10
Ingredients
- 3 bay leaves
- 1 thinly sliced onion
- 1/4 cup vegetable oil
- 1 1/2 teaspoon Paula Deen's House Seasoning
- 1 3-pound boneless chuck roast
- 3 4 crushed or beef bouillon cubes
- 2 cloves crushed garlic
- 1 10 3/4 -ounce can condensed cream of mushroom soup
- 1/2 cup Chardonnay
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.
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1 teaspoon of wet base is equal to 1 bouillion cube!
I would like to make this for a sick friend who is gluten free. Paula, what can I use instead of the condensed cream of mushroom soup?
You can purchase gluten free ingredients at some specialty stores, such as gluten-free cream of mushroom soup!
Can this pot roast be cooked in a crock pot?
This recipe is for a crockpot actually!
You use 3-4 cubes!
The Deen Team
Submerged!
The Deen Team
Submerged! Though add all other ingredients first.
The Deen Team
Try cooking it, covered, at 325?F for about 2 hours. You will want to keep an eye on it though and be sure to measure the temperature to ensure it reaches at least 160?F at the thickest part of the meat.
Is this the same recipe she uses in her restaurant in Pigeon Forge, Tennessee?
The Deen Team
Yes, it sure is! The only difference is that they use a Burgundy wine instead of Chardonnay!
The Deen Team
We would recommend adding them in for the last 2 hours!