Paula Deen’s Pot Roast

This Savory Pot Roast is a fantastic family meal for a cold night- let the crockpot do the work for you! Between the fall-apart-tender beef and the hearty gravy, your family will not be able to get enough!

www.thelifejolie.com

This Savory Pot Roast is a fantastic family meal for a cold night- let the crockpot do the work for you! Between the fall-apart-tender beef and the hearty gravy, your family will not be able to get enough!

This is a recipe that I haven’t made since J and I were fresh from the alter and living in Vegas. But it’s been in the back of my mind since then. I don’t really know why I haven’t made it since 2009, I’ve definitely made pot roasts in my crock pot (also delicious, just different recipes).

Pot Roast 1 Pot Roast 2

The making of this pot roast was a comedy of errors. While searing it on each side, I got a lovely grease burn and was in such a tizzy that I failed to even get a photo of that part of the process. Then, while I was putting all of the ingredients into the pot, I realized that I didn’t have enough white wine left so I had to make a mid-cooking liquor store run. By the time it was actually ready, I had lost all of the light (as per usual) and was trying to get dinner on the table, so I only got a couple of even more mediocre fresh-out-of-the-oven photos. I’ll even admit that I wasn’t able to take plated photos until I was putting together a plate of leftovers the next day.

Pot Roast 4 Pot Roast 3On a happy note, the recipe came out just as delicious as I remember. I actually strained the cooking juices and used them to make a gravy (which I think is key to any pot roast as I find they dry out easily once they’re out of their juices). I served it with red skin mashed potatoes, steamed broccoli and a green salad. Our guests very much enjoyed it, as did my meat-and-potatoes husband. I’ll definitely need to rotate this with my other pot roast recipe because it was delicious. And probably the only Paula Deen recipe in the history of the world that doesn’t include butter.

Pot Roast 5 Pot Roast 6

Paula Deen’s Pot Roast

Source: Paula Deen, Food Network

Ingredients:

  • A chuck roast, around 3.5 lbs. (I actually had closer to 5 lbs., the recipe is pretty flexible in terms of size)
  • A small amount of oil, for your pan (I used olive oil)
  • Salt
  • Pepper
  • Garlic powder
  • 1 medium onion, cut into chunks
  • 1 can of cream of mushroom soup (I used healthy request)
  • 1/2 cup of white wine (I added an extra glug or two because wine)
  • 3 bay leaves
  • 3-4 bouillon cubes, crushed
  • 2 garlic cloves, crushed
  • Enough water to cover everything
  • Flour or cornstarch and water for a slurry

Liberally season your chuck roast with salt, pepper and garlic powder.

Heat the oil in your pan and sear each side over high heat to form a nice crust.

Put your beef into the slow cooker followed by the onions, bay leaves, garlic, cream of mushroom soup, bouillon cubes, and white wine.

Add enough water to cover everything.

Cover and cook on low for around 8 hours.

Strain the juices into a pan (and maybe separate the fat if you have one of those handy contraptions- I need one *cough*Christmas gift*cough*), bring to a simmer and add the slurry to thicken.

Newsletter

You Might Also Like

No Comments

Leave a Reply