Rich Pot Roast From Paula Deen - cooking recipe

Ingredients

1 (3 -4 lb) boneless chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup onion, thinly sliced wedges
3 garlic cloves, crushed
2 bay leaves
1 (10 3/4 ounce) can cream of mushroom soup
1/4 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
3/4 cup water
HOUSE SEASONING (use 1 tsp)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Preparation

Preheat oven to 350 degrees.
For House Seasoning: Mix ingredients and store in an airtight container for up to 6 months.
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 iwth meat and add bay leaves.
Combine the mushroom soup, wine, worcestershire sauce and beef 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.
Cooks 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 T. of cornstarch mixed with 1/4 cup cold water, stirring constantly until thickened.