Yes, She Said 30 Minutes (OUTSPOKEN Diva's Favorite Recipes)

A Good Ol' Pot Roast

Ingredients

• 1/2 cup all-purpose flour
• 1 tablespoon  paprika, or to taste
• 1 tablespoon garlic powder, or to taste
• 1 tablespoon  onion powder, or to taste
• ground black pepper to taste
• 3 pounds chuck roast
• ¼ cup canola oil
• 1 (10.5 ounces) can beef broth
• 1 (10.5 ounces) can condensed Golden Mushroom soup
• 1 cup water
• 5 cloves garlic, peeled
• 1 1/2 tablespoons Italian Seasoning (salt-free)
• 1/2 cup of red wine (prefer an inexpensive red blend)
• 3 potatoes, peeled and chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1/4 onion, chopped, or to Taste 

Directions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Whisk flour, paprika, garlic powder, onion powder, and black pepper together in a bowl. Dredge roast in flour mixture to evenly coat.
3. Heat oil in a large pot over medium-high heat; brown roast in oil, about 5-10 minutes per side. Transfer the roast to an oven bag and place into a 13x9-inch casserole dish.
4. Whisk broth, soup, water, garlic, Italian seasoning, and red wine together in a bowl; pour into the oven bag over the roast. Arrange vegetables around meat. Seal the bag and cut 6 small slits in the top of the oven bag for ventilation.
5. Bake in the preheated oven for 2 hours 30 minutes. 
6. Remove from Oven and let the dish rest for 30 minutes before serving.
   
   
   

Low & Slow Pot Roast

Ingredients

• 1 tablespoon paprika, or to taste
• 1 tablespoon garlic powder, or to taste
• 1 tablespoon  onion powder, or to taste
• ground black pepper to taste
• 3 pounds chuck roast
• ¼ cup canola oil
• 1 (10.5 ounces) can beef broth
• 1 (10.5 ounces) can condensed Golden Mushroom soup
• 1 cup water
• 1 1/2 tablespoon Italian Seasoning (salt-free)
• 5 cloves garlic, peeled
• 1/2 cup of red wine (prefer an inexpensive red blend)
• 3 potatoes, peeled and chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1/4 onion, chopped, or to taste

Cornstarch slurry (optional):

• 2 tablespoons cornstarch
• 1/4 cup beef broth or water

Directions

1. Season the pot roast with seasoning
2. Place a large and heavy skillet over high heat and add canola oil.
3. Once hot, add the pot roast and brown it on all sides, 5 minutes on each side. Should be nicely browned. Set aside.
4. Whisk broth, soup, water, garlic, Italian seasoning, and red wine together in that pot; pour into the bowl of the slow cooker
5. Add the vegetables
6. Add the browned beef.
7. Cover and cook on low for 8-10 hours or on high for 5-6 hours, or until fork-tender.In a small bowl mix two tablespoons of cornstarch with ¼ cup beef broth or red wine, and add the slurry to the slow cooker about the last 30 minutes of cooking.

Take Your Time!

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