(courtesy of Paula Deen & my mom)
1 2-3 pound chuck roast
seasons to taste (salt, pepper, garlic powder, season all, onion powder -- really whatever you like to season meat with in your pantry)
1/4 cup vegetable oil
1-2 onions thinly sliced
3 bay leaves
3-4 beef bouillon cubes, crushed (I buy the jar that already has them crushed up). (You can use a can of beef broth instead)
2 cloves garlic, crushed (sometimes I use a bit more)
1 can cream of mushroom soup
1/2 chardonnay wine (optional)
Season the roast on all sides (season well). In medium hot skillet, brown roast on all sides in oil. Place roast in crock pot (I use those crock pot liners and it works fine cooking in that and is a breeze to clean up!). On top of roast, layer onion, bay leaves, bouillon, garlic, and cream of mushroom soup. Add wine (optional). Cover with just enough water to covver all the ingredients suffiently. Cook on low setting approx 8 hours.
About 3-4 hours before done, I add in new potatoes and carrots. Cook until tender.
No comments:
Post a Comment