Pot Roast Recipe by Paula Deen Blast from the Past

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=e7f-0HDdIeE

As we get into fall, slow and low meats like Pot Roast are sure to help feed your family. This recipe is one that Harry Connick Jr. just loved at the restaurant. • Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU • ------------------------ • For more episodes of Blast From The Past videos click here: • Quarantine Cooking • ------------------------ • Follow me on Facebook: / pauladeen • Follow me on Instagram: / pauladeen_official • Follow me on Pinterest: / pauladeen • ------------------------ • Find more recipes and videos on my website: https://www.PaulaDeen.com • Click here to shop my products on my online store: https://pauladeenshop.com/ • Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen • ------------------------ • #pauladeen #blastfromthepast • Ingredients • 3 bay leaves • 1 thinly sliced onion • 1/4 cup vegetable oil • 1 1/2 teaspoon Paula Deen's House Seasoning • 1 3-pound boneless chuck roast • 3 4 crushed or beef bouillon cubes • 2 cloves crushed garlic • 1 10 3/4 -ounce can condensed cream of mushroom soup • 1/2 cup chardonnay wine • Preperation • 1. Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. • 2. Place roast in a crock pot, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. • 3. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours. • https://www.pauladeen.com/recipe/pot-...

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