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Fork Tender Pot Roast
Recipe by Deb Johnson Nies
Ingredients
- 1 pound boneless chuck roast
- 1/4 cup vegetable oil
- 1 -- onion
- 3 -- bay leaves
- 2 cloves crushed garlic
- 1 can 10 3/4 oz condensed cream of mushroom soup
- 1/2 cup Red Wine (merlot, shiraz or other)
- 4 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
Instructions
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Make seasoning by combining salt, pepper and garlic powder.
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Sprinkle 1 1/2 teaspoons of house seasoning on all sides of roast.
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Over high heat, sear roast until brown in oil.
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Place roast in slow cooker and add onions and bay leaves. In a separate bowl, combine bouillon cubes, crushed garlic, cream of mushroom soup and red wine. Pour over roast.
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Cook on low setting for 8 hours or until fork tender.
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