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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (385g) Recipe makes 6 servings |
||
| Calories 760 | ||
| Calories from Fat 511 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 56.8g | 87% | |
| Saturated Fat 20.0g | 99% | |
| Monounsaturated Fat 22.0g | ||
| Polyunsaturated Fat 7.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 156mg | 52% | |
| Sodium 19634mg | 818% | |
| Potassium 894mg | 25% | |
| Total Carbohydrate 13.3g | 4% | |
| Dietary Fiber 2.0g | 7% | |
| Sugars 3.4g | ||
| Protein 44.5g | 88% | |
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Paula Deen's Pot Roast
By: Marie
Nov 5, 2004
Have not tried this yet - posting so I can find the recipe the next time I want to make pot roast. It sounds wonderful!
SERVES 6
Ingredients
- 3 lbs boneless chuck roast
- 1/4 cup vegetable oil
- 1 onion, thinly sliced
- 3 bay leaves
- 3-4 crushed bouillon cubes
- 2 cloves crushed garlic
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1/2 cup Chardonnay wine
House Seasoning use 1 1/2 tsp
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Directions
1
Make house seasoning by combining salt, pepper and garlic powder- store remainder in an airtight container for up to 6 months.2
Sprinkle 1 1/2 teaspoons of house seasoning on all sides of roast.3
Over high heat, sear roast until brown in oil.4
Place roast in slow cooker and layer onions, bay leaves, bouillon cubes, crushed garlic and cream of mushroom soup.5
Add Chardonnay and enough water to cover all of the ingredients.6
Cook on low setting for 8 hours.
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- Course > Main Dish
- Main Ingredient > Meat > Beef > Roast
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- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: sugarpea
On Jan 27, 2008
I had a can of this soup in the pantry so I used it up. Served this over brown rice. I would make my own soup next time.
From: Chef #221099
On Jan 4, 2008
decent flavor but way to watery for me. Will try making again but with less liquid.
From: LonghornMama
On Dec 7, 2004
Love that Paula Deen! I made this last night and it was very tender and the flavor was quite good. My one complaint is that for a 3 lb roast in my 5 qt crockpot, water to cover is just too much. I knew this but went ahead and cooked the roast 8 hours. It was swimming, like soup, which also watered down the flavors. Served it with some extra seasoning mix and it was fine, but next time I won't add so much water. If it were prepared in a 3 1/2 or 4 qt crockpot, it would probably be fine. Thanks, Marie, for posting!
From: 2bizzy
On Jun 3, 2005
I made this using less water and replaced the boullion cubes with a beef soup base. I ended up serving it over noodles kind of like a beef stroganoff, and my family just loved it.
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