Paula Deen Pot Roast Recipe

There’s just no family dinner food quite like a good pot roast, and Paula Deen’s recipe really hits the mark.

It’s easy to throw together in your slow cooker, letting you set it up and forget about it for hours.

All the layers of flavors come together as it cooks, with onions, bay leaves, and creamy mushroom soup complementing the hearty beef.

Don’t forget to add a splash of Chardonnay; it enhances the rich flavors so wonderfully.

How to Make Paula Deen Pot Roast Recipe

Ingredients

• 1 Roast (approximately 3 lbs.)
• 1 Onion (sliced)
• 2 Bay Leaves
• 2 Bouillon Cubes (crushed)
• 3 Cloves Garlic (crushed)
• 1 Can Cream of Mushroom Soup (10.5 oz.)
• 1 Cup Chardonnay
• Water (enough to cover ingredients)

Step-by-Step Instructions

Step 1:

Place the roast in a slow cooker.

Layer the sliced onions, bay leaves, crushed bouillon cubes, and crushed garlic over the roast.

Step 2:

Pour the cream of mushroom soup over the layers of ingredients.

Make sure to spread it evenly for the best flavor distribution.

Step 3:

Add the Chardonnay and enough water to cover all the ingredients in the slow cooker.

This helps ensure everything cooks evenly and remains moist.

Step 4:

Set the slow cooker to the low setting.

Cook for 8 hours to achieve a tender, flavorful roast.

Step 5:

Check for tenderness and adjust cooking time if needed.

When ready, serve warm alongside your favorite vegetables or sides.

Tips and Tricks for Making This Recipe

Choose the Right Cut

For the best results, choose a well-marbled cut like a chuck roast that stays juicy and becomes tender.

Don’t Skip the Wine

The Chardonnay adds depth to the flavor, but if you don’t like cooking with wine, you can substitute with beef broth.

Layering is Key

When layering, ensure each ingredient is well-distributed to avoid uneven cooking and enhance the overall taste.

Slow and Steady

Cooking on the low setting allows the flavors to meld beautifully, so resist the urge to rush by using a high setting.

Rest Before Serving

Let the roast rest for a few minutes before serving so the juices redistribute and the meat stays juicy.

What to Serve with Paula Deen Pot Roast Recipe

Garlic Mashed Potatoes

You can’t go wrong with a classic like mashed potatoes on the side of your pot roast!

Fluffy and buttery mashed potatoes are perfect for soaking up that delicious gravy.

If you want to spice things up a bit, try adding some roasted garlic to your mash.

Roasted Brussels Sprouts

Roasted Brussels sprouts bring a nice crispiness and slightly nutty flavor that pairs well with pot roast.

To achieve the perfect roast, simply toss them in olive oil, sprinkle with salt and pepper, and pop them in the oven.

You can even add a drizzle of balsamic glaze for an extra burst of flavor.

Sweet Potato Casserole

For a sweet and comforting side, try serving a sweet potato casserole alongside your roast.

The creamy, spiced sweet potatoes balanced with the crunchy pecan topping offer a wonderful contrast.

It’s an unexpected but delicious complement to the savory flavors of the dish.

Arugula Salad

For a lighter, fresher option, consider a simple arugula salad.

With peppery arugula, shaved Parmesan, and a squeeze of lemon, it adds a refreshing balance.

You can even toss in some toasted almonds or walnuts for extra crunch.

Green Bean Almondine

Another classic side is green bean almondine, which is both easy to make and delicious.

The tender green beans with toasted almonds add a lovely texture and flavor to your meal.

A touch of lemon juice can enhance its flavors beautifully.

Polenta

For a unique twist, consider serving polenta as the base for your pot roast.

Creamy polenta provides a hearty, satisfying base that complements the beef well.

You can make it extra special by adding some grated cheese for richness.

Variations and Substitutions

Meat Choices

You can swap out the traditional chuck roast with a bottom round roast if you’re looking for a leaner option.

Some people prefer a brisket for its tenderness and flavor!

Liquid Alternatives

If Chardonnay isn’t your thing, try using beef broth, red wine, or even apple juice for a different taste profile.

Each liquid brings its own unique flair to the pot roast!

Vegetable Additions

Onions are a classic, but you can toss in carrots, celery, or potatoes for more color and nutrition.

Fresh mushrooms are a wonderful addition to the mix too!

Seasoning Options

Don’t have Paula Deen’s House Seasoning? Use your favorite seasoning mix or simply salt and pepper.

Add some extra garlic cloves if you love a stronger garlic flavor.

Cooking Methods

If you’re short on time, consider using a pressure cooker instead of a slow cooker.

You’ll still get delicious flavors, but in a fraction of the time!

How to Store Leftover Pot Roast

To keep that flavorful pot roast at its freshest, you want to make sure it’s stored properly!

First, allow the pot roast to cool before you pack it up for storage.

Wait until it’s at room temperature.

Airtight Containers

After your pot roast has cooled, place it in airtight containers.

This helps maintain the moistness and flavor while preventing contamination.

The smaller you can segment your leftovers, the simpler it is to reheat just what you need later.

Wrapping Method

If you’re out of containers, tightly wrap your pot roast in aluminum foil or plastic wrap.

Remember, airtight wrapping is the key!

I like to double-wrap with foil over plastic.

Freezing for the Future

Want to save your pot roast for a later date? No problem!

Just be sure it’s completely cooled before freezing.

Place your wrapped pot roast in a freezer-safe bag, pushing out as much air as possible before sealing.

Frozen pot roast can be stored this way for up to three months.

Enjoy those leftovers!

Common Mistakes to Avoid

Not Searing the Meat First

You may be tempted to skip searing, but it locks in flavor by caramelizing the surface of the roast.

Make sure your pan is hot and shimmering before adding the meat.

Overseasoning with Salt

Using too much salt can overpower the rich flavors of the ingredients.

Stick to the recommended amounts and taste as you go.

Adding All Vegetables at Once

Potatoes and carrots can handle long cooking times, but softer veggies become mushy.

Add vegetables like peas or corn later for optimal texture.