Thank goodness! My Grandmother watched my brother and I during the summer when we were in elementary school. Every Tuesday, we had pot roast. It was greasy and disintegrated when you tried to cut it. And did I mention that we had this every Tuesday. It's something that I don't normally crave (to say the least). That is, until I saw Paula Deen make it the other day. The sauce is made with cream of mushroom soup and a bit of red wine which made it almost smell like Beef Burgundy but it didn't have that strong of a wine taste. I did throw some potatoes in the pot when there was about an hour left to cook.
From Paula Deen (with some changes)
1 (3 to 4-pound) boneless chuck roast
1 teaspoon House Seasoning, (I used Lawry's Season Salt and Garlic Powder)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (10 3/4-ounce) can cream of mushroom soup (I used two - we're saucey people)
1/4 cup red wine (doubled the wine)
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules (didn't use)
3/4 cup water
Preheat oven to 350 degrees F.
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 (I used a big dutch oven). Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves. Note: I did everything in the dutch oven.
Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
Cover pan with lid and bake for 3 to 3 1/2 hours or until tender.
Remove and discard the bay leaves.