Recipe of the Month

 Best. Roast. Ever!!

I owe this favorite to that sassy Paula Deen.  I've tweaked it a bit and put it in a slow cooker.  I recommend this on Sundays because nothing is better than coming home from church to a house filled with the smell of roast-y goodness!

First prep the roast.  I use a 2-21/2 lb beef chuck roast.  Rub the meat with seasoning.  You can use garlic salt and pepper but I use this special blend I keep in its own shaker.

3/4 cup salt
1/4 cup garlic powder
1/4 cup black pepper
1/4 cup seasoned salt (like Lawry's)



Stir all together and fill a shaker to use for a rub.  Always good!


Okay, now that the roast is all spiced up, sear it in a large skillet with 2 Tbs. melted butter.  Brown it on each side and a little on the sides.


While this is going on, get the Crock Pot ready.  You'll need:


1 (10 3/4 oz.) can of Cream of Mushroom soup
1/4 cup red wine
2 Tbs. Worcestershire sauce
1/2 soup can of water


Blend all these wet ingredients together and set aside.  When the meat is seared, place it in the pot and pour the soup mixture on top.  Then sprinkle the following all over:



2 Tb beef bouillon or granules, or two beef bouillon cubes, crushed

1 medium onion sliced into wedges.
3 cloves of garlic, crushed
2 bay leaves

Cover and cook on low for  4-5 hours.  Take out the bay leaves and make a gravy with the juices.

Pour the juices into a sauce pan and bring to a boil.
Mix 2 Tbs. cornstarch in 1/4 cup cold water and slowly add to the gravy, stirring constantly.