1 author: Paula Deen FoodNetwork 2008
2 directions: 'Preheat oven to 350F. Season both sides of the roast with salt, pepper
3 & garlic powder. Heat oil in a large Dutch oven and brown the roast, searing it
4 on both sides. Remove meat. Add onions and garlic and cook for 1 to 2 min. to
5 absorb leftover roast juice. Nestle roast into pan and add bay leaves.
8 Combine soup, wine, Worcestershire sauce and bouillon into a bowl. Pour over
9 the roast. Add water. Cover pan with foil and bake for 3 to 3½ hours or until
10 tender. Remove and discard the bay leaves.
13 Note: If the gravy is not thick enough, remove the meat from the pan and pour
14 the gravy into a saucepan. Bring to a boil and thicken it by adding 2 T. cornstarch
15 mixed with ¼ C. cold water, stirring constantly.'
23 name: Chuck Roast, 3-4 lb., boneless
58 name: thinly sliced Onion Wedges
79 name: (1 can) Cream of Mushroom Soup
93 name: Worcestershire Sauce
100 name: Beef Bouillon Granules