Pot Roast

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Pot Roast Pot Roast

Servings: 8 servings
Cook Time: 3 hours 20 min
Difficulty: Easy

Ingredients Add to grocery list

1 (3 to 4-pound) boneless chuck roast
1 teaspoon Paula Deen’s House Seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
3/4 cup water





Preheat oven to 350 degrees F.

Add the House Seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. 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.

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

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.

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Reader Comments:


Made this for the first time last night. It was wonderful. The roast was so tender and full of flavor. Served it with a wild rice casserole and fresh roasted asparagus.... I will definitely be making this recipe again....

By Cathee on January 02, 2014


4.5/5! This pot roast is awesome! I have made it twice and my husband loves it. I miss vegetables in it So next time I will try to add carrots toward the end of the cooking time.

By Anonymous on November 23, 2013


On my comment earlier i spelled ''vinegar'' ~vineger~,lol!!

By shanda on November 19, 2013


Great pot roast recipe.Followed direction except i used 1/4 cup of red wine vineger and left out the beef bouillon.Thanks for the recipe.It was a hit with my family.....Love ya Paula!!! <3 <3 By Shanda Wiley on November 19,2013

By shanda on November 19, 2013


awesome pot roast. i'm doing one today. second time with this recipe and definitely not the last. i added fresh mushrooms which works out very well. Miss you Paula!!!!!!!

By jim koutrouba on November 09, 2013


Can I use a prime rib roast instead of chuck? That's all I have on hand! (I made this recipe recently and my husband said it was the best roast I've ever made!)

By Ashley on March 28, 2013


Paula, I do my pot roasts in a slow cooker, they come out falling apart which is what my husband loves. However, when the roast cools down it gets hard, what can I do to keep the rest of it moist so I can use the rest of it in something else? Respectfully, Carole

By Anonymous on February 16, 2013


Best potroast recipe ever!!!!!!!

By Anonymous on February 13, 2013


I loved this recipe it was the best pot roast I have ever had. On my to do list from now on.

By Karen on January 31, 2013


Made this 2 weeks ago and my 13 and 6 year old daughters had 3 plates of it and my husband finished it off!!! No leftovers here!!! The best roast I've ever had...hands down!!! Had to go buy another roast to make again tonight at the request of my 6 year old....yummy yummy yummy!!!!!Paula Deen has always been my hero!! smile

By Caren on November 06, 2012


I have made this recipe a few different times now and it has re-instilled my faith in pot roast! Before I use to make pot roast and it would always come out dry and unflavorful not matter what I tried to do. The first time I made this recipe, I was floored on how rich and flavorful it was. I will never stray away from this recipe and all who have tried it, love it just as much!

By Khadija on October 01, 2012


Was watching you on the Food Network. You were making a pot roast. Question I am highly allergic to Mushrooms is there something else I can put in the place of the Mushroom soup??

By Crystal on September 29, 2012


This was good. I did not measure the seasoning but I have a heavy hand anyway and use a ton of seasoning...salt, pepper, garlic and onion powder and cayenne pepper. I also made several slits in the meat all over and stuffed it with garlic, then seared the meat. I used almost a cup of red wine and added portabella mushrooms. I cooked it at 250 in the oven overnight. It prob cooked a total of 10hrs, which is like being cooked in a crock pot. Approx 2hrs before taking it out I cut up a couple carrots and potatoes made sure it was under the gravy and covered it back up. I always put it in a pot and seal it with heavy duty aluminum foil so no air can get out. It practically melts in your mouth when finish.

By Patrice DuPlessis on April 29, 2012


This is the absolute best pot roast ever!!!! It's so tender and tasty! I have made this on several occasions, including holidays and it's always a hit! I gave this recipe to a friend and her stated "this is the best roast i've ever had." Thank you Paula for this wonderful recipe:)

By rajuncajun36 on April 09, 2012


My brother's asked me to mix up our standard dinner choices- I tired out this recipe and you would have taught that they were eating a slice of heaven- needless to say there weren't any leftovers and we now have a new family favorite and we are now hooked on Paula Deen!

By Katie Weber on February 25, 2012


I have tried many great pot roast recipes, but this is as great as they come.

By Audrey on December 24, 2011


Stupid awesome recipe. I adapted it based on what I had/didn’t have, and used it in my slow cooker/crock pot. I rubbed the roast liberally with a Savory Spice Shop rub that I received as a gift (Pike’s Peak Butchers Rub: black pepper, sea salt, white pepper, red bell pepper, garlic, minced green onion and parsley), then browned it in a stainless pan over high heat w/ olive oil. While that browned, I lined the bottom of the slow cooker (large oval style) with a layer of carrots and 2 bay leaves. Once browned, I set the roast on top of the carrots, and put the onions in the pan that I browned the roast in. After a few minutes of cooking the onions, I added the minced garlic for just a minute, then I added ¾ (recipe calls for ¼) cup red wine to deglaze the pan, I let that cook for just a minute, then turned off the heat. I then added the can of mushroom soup + 1 can of water and mixed it together and added the Worcestershire sauce. I dumped all that over the roast in the slow cooker, put it on High for 1 hour, then reduced to low heat, and 5 hours later we had magic. I didn’t have beef brother or bullion so I omitted it. I pulled the beef and let it rest while I pulled the carrots with s slotted spoon, then I dumped all the magic juice in the bottom of the cooker through a strainer into a medium sauce pan. I put that over medium high heat and whisked in a couple tablespoons corn starch and cold water to thicken it up. We served it with garlic mashed potatoes. The beef and carrots were amazing and perfect with GREAT flavor, NOT bland, our 3 year old and 1 year old super-picky daughters ate a ton of beef and carrots.

By Mike Mockus on December 04, 2011


Our family's favorite pot roast!

By Anonymous on November 20, 2011


This is now my go-to pot roast recipe. Served it to the family and was it ever a hit! I used Catsup in place of the wine...delicious!

By Mary Manzer on October 25, 2011


My family loved this dinner. The meat melts in your mouth. Thanks Paula!

By Alicia Holland on October 16, 2011

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