I love pot roast, but I am always up to trying out new recipes and giving new flavor to our meals. I have never enjoyed eating the same thing over and over again!
Well, I was watching Paula Deen on the food channel and came across her making this roast that was so different from anything I have ever made. It’s Paula Deen’s Savory Onion and Garlic Pot Roast. I never thought to make it with a gravy to go with it. So I thought why not.
Now this is a bit different then Paula’s recipe, I changed out a few things, and made the mistake of adding red wine vinegar over red wine. I freaked out thinking I ruined it, but it turned out great. I had to ask a few other food gurus (bloggers) if it would be okay or not, and it turned out rather well!!
Adapted from Paula Deen’s Pot Roast
Savory Onion and Garlic Pot Roast
Ingredients:
For Roast
1 (3 to 4-pound) boneless roast ( I used chuck as it was on sale)1 teaspoon season salt
2 teaspoon salt
1/2 teaspoon black pepper 1/2 teaspoon onion powder — — — — — — —- 2 tablespoons vegetable oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed and chopped Gravy Mixture
1 (10 3/4-ounce) can cream of celery soup
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules — — — —- —
3/4 cup water How to Make: Preheat oven to 350 degrees. What you want to do first off is take all the dry ingredients for the roast and mix together! Then once you have the spices mixed pat it on to the roast on both sides. This will season the meat nicely. Pot Roast Seasoning: 1 teaspoon season salt
2 teaspoon salt
1/2 teaspoon black pepper 1/2 teaspoon onion powder
Once you have your meat patted with seasoning on all sides, in a pan turn it on to a medium to high heat. Add in your vegetable oil and allow the pan to get pretty hot so it will crackle when you put roast in. While that is heating up dice up your onion and garlic.
Put your roast in the hot pan and brown it on both sides as well as the edges (This will help lock in flavor and moisture of roast when it cooks) . When you have that done, add in the onion and garlic and let it sit for 1 minute.
Take the roast out and put in your pan you will bake it on. Pile the onions and garlic over the top.
Then in a bowl you want to mix your gravy mix together real fast.
Ingredients for pot roastgravy:
1 (10 3/4-ounce) can cream of celery soup1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
Once you have ingredients mixed, pour this over your roast and onion mix in pan. Then take the 3/4 cup water and pour in to help steam it and make roast super tender and delicious. Put tinfoil on the pan and bake in the oven for 3 to 3 1/2 hours. Now if you have a bigger sized roast you will need to bake longer.
If the gravy is to thick add some hot water to thin it out. If it is too thick scoop it into a pan (its okay to add onions and all with it) let it bring to a boil. in a bowl add 1/4 cup corn starch to 1/2 cup cold water and mix it good. Then pour into boiling gravy and and stir. it will become thick.
Once done, slice up the roast and serve. I made mashed potatoes with ours and used some of the gravy to put on the potatoes as well.
Leave a Reply