MMMMMMM Pot Roast

I am sure that my husband is biased but he said this was the best roast he has ever had. This means a lot coming from my husband who is a "foodie". Also, I chose to use a half of a london broil from out freezer since we already had it and it is leaner than the traditional roast. Try it out and let me know what you think! In addition to being very yummy, it is easy and convenient and ideal for the busy mom/dad!


Ingredients
•1 (3 to 4-pound) boneless chuck roast - I used a small piece of London Broil
•Bicentennial Rub Seasoning
•Mignonette Pepper
•olive oil
•1 cup thinly sliced onion wedges
•3 cloves garlic, crushed
•2 bay leaves
•1 (10 3/4-ounce) can cream of mushroom soup - I used reduced sodium
•1/4 cup red wine - I used 14 Hands from Washington State
•2 tablespoons Worcestershire sauce
•Beef stock - reduced sodium

In addition to these ingredients added more fresh vegetables. I added sliced mushrooms, baby carrots, diced red potatoes, and 2 stalks of celery diced. My husband suggested that I should add beets!

Directions
Get your crock pot out and plug that bad boy in! (Note - you can cook in the oven @ 350 degrees).

Rub bicentennial rub and mignonette pepper into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on all sides. Place the meat in a the crock pot (or roaster pan if using the oven). Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into crock pot (or roaster pan with meat and bay leaves. If you choose to add the additional vegetables add these to the pot!

Combine the mushroom soup, wine, Worcestershire sauce and beef stock into a bowl. Pour over the roast. Note - if you don't use the beef stock you can us 1 tablespoon of beef bouillon granules and 3/4 of water.

Cook in crock pot covered on low during the day. Voila - dinner is served! If you are using the over - 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


I modified the recipe that I found on the food network courtesy of Paula Deen, 2008. See http://www.foodnetwork.com/recipes/paula-deen/pot-roast-recipe2/index.html

The bicentennial rub and mignonette pepper is from Penzeys Spices. You can substitute with anything you like!

Enjoy!