Paula Deen's Beef Pot Roast

I posted this recipe almost a year ago on my website, but did not put the recipe on the blog.  So hear it is for any new readers.  This is one of my favorites.  I love being able to put this in the crock pot in the morning and have an easy meal preparation at dinner time.


Ingredients:  
One 3 lb. boneless chuck roast
1 1/2 tsp. House Seasoning*
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed (I have used beef base instead)
2 cloves garlic, crushed (you can use 1 tsp. jarred crushed garlic instead of 2 fresh cloves to save time)
One 10 3/4 oz. can condensed cream of mushroom soup
1/4 to 1/2 cup Chardonnay wine (I have used Merlot when I have had it on hand)


1.  Sprinkle roast on all sides with House Seasoning; season well.  In moderately hot skillet, brown roast on all sides in oil.  

2.  Place roast in crock pot.  On top of roast, layer onion, bay leaves, crushed beef bouillon cubes, crushed garlic, and cream of mushroom soup.  Add Chardonnay.  Cover with just enough water to cover all the ingredients sufficiently.  Cook on low setting approximately 8 hours.  


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

Stir the ingredients together and store in shaker or other container.  

If you make other Paula Deen recipes, you will use this seasoning in many of her recipes.  If not, you can reduce the amounts of your seasonings so that you will make a smaller amount.  Here are the amounts you will need to make a 1/4 recipe of House Seasoning.

Smaller recipe for House Seasoning:
1/4 cup salt
1 Tbsp. black pepper
1 Tbsp. garlic powder


Pot Roast and House Seasoning Recipes are from Paula Deen's Kitchen Classics:  The Lady & Son's Savannah Country Cookbook and The Lady and Son's, Too!  

This is one of my favorite cookbooks that I often go to when I want a good home cooked meal.



Mashed Potatoes

Several potatoes depending on how many people you are serving (I use 6 to 8 potatoes.)  
Russet potatoes or Yukon Gold are my favorites to mash.
Half and Half or part cream & part milk (If all you have is milk, use straight milk)
Butter
Salt

1.     Peel and chop potatoes into large chunks.

2.     Put in a large covered pot, cover with water and bring to a boil.  Reduce heat to medium and cook until potatoes are tender.  

3.     When potatoes are tender, drain and mash them with a potato masher.  If you don’t have a potato masher, you can use a mixer.

4.     Add half and half or cream and milk or just milk to thin the potatoes.  Stir in butter for flavor 3 to 4 Tablespoons should be good.  Stir in salt for flavor.  Continue to stir and mash until you get the consistency that you want.  You can always thin with more half and half.  Taste to make sure you get the flavor you want.


Gravy from Beef Broth:
1/4 cup water
4 Tbsp. flour
1 1/2 cup broth (leftover from pot roast)


1.  Mix 1/4 cup water with 4 Tbsp. flour.
2.  Pour 1 1/2 cup broth into skillet.
3.  Add water-flour mixture.
4.  Cook and stir on medium heat until thickened.
5.  Salt and pepper to taste.  

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