Pot roast

  • Preparation Time15 mins
  • Cooking Time200 mins
  • Serves8
  • DifficultyEasy
1 (1.3 to 1.8-kg) boneless chuck roast
1 tsp house seasoning, recipe follows

For the house seasoning

225g salt
56g black pepper
56g garlic powder
1/2 tsp black pepper
2 tbsps vegetable oil
225g thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (304g) tin cream of mushroom soup
56ml red wine
2 tbsps Worcestershire sauce
1 tbsps beef bouillon granules
170ml water

1) Preheat oven to 176 degrees C.

2) Add the house seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides.

3) 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.

4) Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.

5) Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.

6) 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 56ml cold water, stirring constantly.

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

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