Pot Roast

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Pot Roast Pot Roast Recipe Courtesy of

Servings: 6 servings
Prep Time: 20 min
Cook Time: 8 hours
Difficulty: Easy

Ingredients Add to grocery list

3   bay leaves
1   onion, thinly sliced
1/4 cup vegetable oil
1 1/2 teaspoon Paula Deen’s House Seasoning
1   3-pound boneless chuck roast
3 or 4   beef bouillon cubes, crushed
2   garlic cloves, crushed
1   10 3/4 -ounce can condensed cream of mushroom soup
1/2 cup Chardonnay wine





Sprinkle roast on all sides with house seasoning.  Using a skillet over high heat, sear roast until brown in oil.  Place roast in a crock pot, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup.  Add the Chardonnay and cover with enough water to cover all of the ingredients.  Cook on the low setting for 8 hours.

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Reader Comments:


Can I add raw vegetables to the Slow Cooker Pot Roast Recipe? If so, when should I add them to the pot. Thank You, Connie

By Constance Carbone on January 20, 2014


Yum! Delicious and easy mid week meal!! I like to use red wine vs a white chardonnay when making this recipe with beef, but either way is delicious smile Thanks for another 'keeper' recipe Paula and thank you for sharing your gift of fabulous dishes.

By Christina Grey on November 20, 2013


Your wonderful, regardless of what is happening in your life. Always remember When one door closes, another one will open only better. Take care and GOD Bless!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

By Carol on September 28, 2013


works with economical cuts of roast,gets tender and tasty.......................

By L Scallons on September 19, 2013


Love your recipes !!!! Would like to have plz old fasshion buttersctch pie. beef stew. . And beef and cabbage sou:-):-):-):-):-)p

By susann on September 02, 2013


This pot roast is the best! My kids love it. I sub the cream of mushroom with either cream of onion or cream of celery. I usually leave out the wine just because we don't have any on hand. (We're beer drinkers- My hubby and I NOT the kids) If we have wine I will add it to the recipe. This is one of my favorites on a chilly day. So good with mashed potatoes & corn or carrots. Also love Paula's BBQ meatloaf. Check that out too.

By Mary Beth on September 01, 2013


Melissa, substitute cream of celery for cream of mushroom.

By Vince on April 28, 2013


I love this recipe! However, I want to make it for family but cannot use the cream of mushroom soup because a family member is allergic to mushrooms. Can you recommend a different soup to use but still get the same awesome flavor?

By Melissa on March 26, 2013


I made this for our Christmas brunch and it was amazing!!!

By Andrea Morrow on January 13, 2013


I just love your recipes..but i do have a ????..i see a lot of chef's recipes for pot roast say to use chuck...I have always used rump..Is there a big difference with the cut of meat? I will be cooking this one on sunday hope it comes out as good as your looks.

By lsocha1 on December 01, 2012


Paula, Your Pot Roast was 'Out of this world'!

By Blackberry Cobbler on October 07, 2012


I have made this pot roast several times and have loved it every time! I think this is the best receipe for a roast I have ever had.

By Linda on July 19, 2012


Very good! Not too salty like most roast recipes. I use cabernet instead of chardonnay. I also make gravy / sauce as follows...places more wine and leftover liquid in a sauce pan and reduce it until it caramelizes.

By Todd on May 20, 2012


Hi, Is there a subsitute for the wine i could use?

By Alexandra on December 18, 2011


Paula, Thank you for the above recipe. (braised pot roast) I will be trying it very soon. I have a new Dutch oven and this sounds just like the perfect dish to start with. I was wondering tho if it would be okay to add a few small turnips with the veggies? I think they would give the dish a good flavor and I just love turnips anyway that they can be fixed. Your e-mail cooking friend Joe Thomas

By Joe Thomas on November 29, 2011


ilove you and your cooking it make life so fun and easy for me

By merlande Joseph on October 13, 2011


I was wondering if this was a recipe can be made in a slow cooker as well, and if so, how do you (if you have to) adjust the liquid amounts and cook time?

By Kathy on October 06, 2011


Hi Camille, If you don't want to use the wine, you could use white grape juice.

By Jonathan Able on September 28, 2011


I'm so looking forward to making Paula's recipe for slow cooker pot roast! But what can I substitute for the wine? Thank you. Camille

By CAMILLE SCIFO on September 20, 2011


Delicious! This was the first time I have made a roast and it turned out right! My husband didn't even want to share with the kids, lol! Thanks Paula!

By Veronica Hairston on August 02, 2011

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