The Lady & Sons Beef Pot Roast
ID: 4ff14858...
A comforting and classic Southern-style beef pot roast cooked slowly in a crockpot until fork-tender. The rich, savory gravy is flavored with onion, garlic, bay leaves, white wine, and cream of mushroom soup, making it perfect to serve over warm white rice.
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🍳 Cooking Flow
Season and sear the beef roast in a hot skillet on all sides. → Place crushed bouillon cubes, seared roast, garlic, bay leaves, onions, white wine, cream of mushroom soup, and water into the slow cooker. → Cover and cook on High for 6-8 hours until fork-tender. → Shred the beef and thicken the gravy using a cornstarch slurry. → Serve hot over warm cooked white rice.
Cooking Steps
Brief Cooking Order
Season and sear the beef roast in a hot skillet on all sides. → Place crushed bouillon cubes, seared roast, garlic, bay leaves, onions, white wine, cream of mushroom soup, and water into the slow cooker. → Cover and cook on High for 6-8 hours until fork-tender. → Shred the beef and thicken the gravy using a cornstarch slurry. → Serve hot over warm cooked white rice.
Introduction
A comforting and classic Southern-style beef pot roast cooked slowly in a crockpot until fork-tender. The rich, savory gravy is flavored with onion, garlic, bay leaves, white wine, and cream of mushroom soup, making it perfect to serve over warm white rice.
Step 1
Heat vegetable oil in a large skillet over medium-high heat. Season all sides of the chuck roast generously with House Seasoning.
Step 2
Place the seasoned roast in the hot skillet and sear on all sides until nicely browned. Meanwhile, peel and cut a yellow onion into large wedges.
Step 3
Crush about 4 beef bouillon cubes and place them in the bottom of the slow cooker pot.
Step 4
Transfer the browned roast into the slow cooker on top of the crushed bouillon cubes. Add minced garlic, bay leaves, and the onion wedges on top and around the meat.
Step 5
Pour about 1/4 cup of Chardonnay over the roast, followed by a can of cream of mushroom soup. Add a little bit of water to provide initial moisture.
Ingredients List
Important Notes
Browning the roast before slow cooking caramelizes the meat's surface, which adds a deep, rich flavor and nice color to the final gravy.
Do not add too much water at the beginning because the beef and onions will release a significant amount of natural juices during cooking.
If you prefer not to use white wine, you can easily omit the Chardonnay or substitute it with beef broth.
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