Paula's Pot Roast Recipe

I am going to start by preparing our pot roast, which I cooked for somebody that I think, is a very special human being and that is Harry Connick, Jr. and his wife Jill. They’ve popped in the restaurant, unexpectedly. And of course, they choose the buffet and he just loved my pot roast. So what can I say?

I am going to mix up now something that we’re going to rub our roast down with. I put in a half a teaspoon of black pepper, a teaspoon of seasoning salt and one teaspoon of house seasoning. And it is going to dissolve our pepper and our garlic and I am just going to mix that all together and I am just kind of going to rub this into our meat. Then I am going to brown it off. But so anyway, he really appreciated the flavors of that pot roast. I remember you asked if I was going to your concert and I said you know I never was able to take the time to get out and get tickets and he said well you have got tickets now. We’re going to flip them over and rub the other side down real, real good. So I kind refer to this now is like the Harry Connick Jr. pot roast.

Now I have got our pot roast rubbed. I am going to add just a little olive oil to my pan because we going to sear this off and kind of sear the flavorings in my. While this pan continues to heat, I am going to chop up this onion and then in the pot it goes. So we’re going to brown this all and over here I have got our onions ready to go in the pot. I have got a few cloves of garlic and I am just going to kind of bust those up and they do not have to be too tiny and then I am going to prepare the liquids. This is going to really make a wonderful sauce for our pot roast.

So, I am going to start with the can of cream of mushroom soup, about a 4th of a cup of a little red wine, a couple of tablespoons of Worcestershire sauce, a couple of teaspoons of beef bouillon granules and then we are going to be ready to just pour that over our pot roast when it is done browning. Here and let’s flip our roast. So there we go, look at that nice brown color. As it looks about ready, all right and I have got a few bay leaves here.

So I am just going to throw our onion and with this roast along with the garlic and kind of let it, kind of do its thing in the pot. All right, so let’s move this on over here and I am just going to roll those around with the olive oil bits. Got that chuck roast flavor in them. All right, so we just kind of cut this off, pour that on top of our beef, throw in the bay leaves. I am going to pour this on top of our roast and this gravy is going to be so good. Now I am going to add about three quarters of a can of water, because I do not want to run short of gravy. Now we just kind of cover that with thin foil. We are going to put this in our oven at 350 for about 2 ½ to three hours.

I took the pot roast down of the oven. Look at this, does that look delicious? Chuck roast has a lot of fat on it, can see the grease sitting on top of this. You know I really do not want all that grease. So I am just going to, you cannot believe I said those words, can you? All right so I am just going to skim that off. There we go, it looks pretty good. And look how tender, so tender! So I got our pot roast out and I can see a few bay leaves, so I am going to take those off. I like your gravy that comes out from your pot roast. You know do not freak if it is real thick or if it is real thin. We can fix it, no matter what.

I am just going to add a little bit of hot water to mine to just thin it down a little bit. So I am going to start scooping out this gravy, don’t that look wonderful. So look at that, to me that is just like the perfect consistency for gravy. So I have just got to have me a little bite.