Pot Roast

Ingredients
1 (3 to 4-pound) boneless chuck roast
1 teaspoon House Seasoning, recipe follows
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons vegetable oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (10 ¾-ounce) can cream of mushroom soup
¼ cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
¾ cup water
House Seasoning:
1 cup salt
¼ cup black pepper
¼ 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 ½ 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 ¼ cup cold water, stirring constantly.

House Seasoning:
Mix ingredients and store in an air tight container for up to 6 months.

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