- 1 (three or four-pound) boneless chuck roast
- 1 teaspoon House Seasoning, recipe follows
- 1 teaspoon salt
- 1/2 teaspoon pepper
- two tablespoons vegetable oil
- 1 cup thinly sliced onion wedges
- 3 cloves garlic clove, crushed
- 2 bay leaves
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1/4 cup dark wine
- two tablespoons Worcestershire sauce
- 1 tablespoon beef bouillon granules
- 3/4 cup water
- House Seasoning:
- 1 cup salt
- 1/4 cup pepper
- 1/4 cup garlic clove powder
Preheat oven to 350 levels F.
Add some House Seasoning, pepper and salt to some normal size bowl. Rub seasoning in to the roast on sides. Heat oil inside a large skillet and brown the roast, searing it on sides. Put the meat inside a roaster pan. Add onions and garlic clove to skillet for one to two minutes to soak up leftover roast juice. Put into roaster pan with meat and bay leaves.
Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon right into a bowl. Pour within the roast. Add water.
Cover pan with foil and bake for several to three 1/2 hrs or until tender.
Remove and discard the bay leaves.
*Cook's Note: When the gravy isn't thick enough, take away the meat in the pan and pour the gravy right into a saucepan. Provide a boil and thicken it with the addition of two tablespoons of corn starch combined with 1/4 cup cold water, stirring constantly.
Mix ingredients and store within an airtight container for approximately 6 several weeks.