1 3-4 lb. boneless chuck roast
1 tsp. The Lady's House Seasoning
1 tsp. The Lady's Seasoned Salt
1/2 tsp. black pepper
2 T vegetable oil
1 T beef bouillon granules
1 onion, sliced in wedges
3 cloves garlic, crushed
2 bay leaves
1 can cream of mushroom soup (I used Healthy Request version)
1/4 c red wine
2 T Worcestershire sauce
Preheat oven to 350 degrees. Rub roast with House seasoning, Seasoned slat, and pepper. Heat oil in large skillet, brown the roast on all sides. Transfer to roasting pan. Sprinkle roast with bouillon, cover with onions, garlic and bay leaves. Combine the mushroom soup, wine, Worcestershire sauce, and half a soup can of water; pour over roast. Cover and bake 2-21/2 hours, or until tender. Remove and discard bay leaves. To thicken gravy, pour into saucepan; bring to a boil and thicken by adding 2 T cornstarch mixed with 1/4 c cold water, stirring constantly.
Serves 8
Serve with salad, The Lady & Sons mashed potatoes and a green vegetable.
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2 comments:
This is my new favorite way to fix a roast. I cooked it again tonight for supper and everyone gobbled it up--even our five year old (she said she liked the gravy too--this is huge).
That’s Too nice, when it comes in india hope it can make a Rocking place for youngster.. hope that come true.
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