Pot Roast
- 1 (3-pound) boneless chuck roast
- 1 1/2 teaspoons House seasoning, recipe follows
- 1/4 cup oil (vegetable or olive would do)
- 1 onion, thinly sliced
- 3 bay leaves
- 3 or 4 beef bouillon cubes, crushed
- 2 garlic cloves, crushed
- 1 (10 3/4-ounce) can condensed cream of mushroom soup
Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add enough water to cover all of the ingredients. Cook on the low setting for 8 hours.
House Seasoning:- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months
3 comments:
I love your site, this is a great recipe, but this particular photo doesn't do it justice. I plan on making this tonight!
Tried over the weekend and it was WONDERFUL. Very tender and I always struggle to have tender roast. Try putting a little flour on the roast after house seasoning before searing. My Mom always does that and it adds loads of flavor.
Yummy! My mouth is watering, that sounds SO good!
Hugs, Cindy
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