Ingredients
-
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
-
-
1 cup salt
-
1/4 cup black pepper
-
1 (3 -4 lb) boneless chuck roast
Instructions
- 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.