Pot Roast anyone?

Here's one more recipe that I was inspired to try after having it at a friend's house. This one is a keeper too & perfect for the coming fall/winter weather.

This time we used a Paula Deen recipe.

Ingredients

• 1 (3 to 4-pound) boneless chuck roast
• 1 teaspoon House Seasoning, recipe follows
• 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
• 1/4 cup red wine
• 2 tablespoons Worcestershire sauce
• 1 tablespoon beef bouillon granules
• 3/4 cup water

• House Seasoning:
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Directions

Preheat oven to 350 degrees F. 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 pan with meat and 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. *Cook's 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 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.