O.K. So I love this roast that you get at Chicago Brewery in Las Vegas - its the best ever, the closest I can get to it here in Utah is Costco's Mortons pot roast, but alas I have no good roast recipe - until now. It still doesn't taste the same as chicagos - but WOW is this sucker good! It even makes its own delicious gravy - which is freakin awesome - did I mention I love this recipe??? I got this one off the food network's website - its a paula deen recipe.
1 (3-4pd) boneless chuck roast (I actually used a pork butt roast that had a bone - still works)
1 tsp House seasoning, recipe follows
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (10 3/4oz) can cream of mushroom soup
1/4 c. red wine
2 tbsp worcestershire sauce
1 tbsp beef bouillion granules
3/4 c. water
House Seasoning 1c. salt, 1/4 c. pepper, 1/4 c. garlic powder - I used a tsp instead of a cup - because I did not need that much house seasoning - just mix it together and its done
Preheat oven to 350 degrees
Rub the house seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan - (I used a large oven safe pan because I didn't have a small enough roaster.) Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.
Combine the mushroom soup, wine, worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add the water.
Cover the pan with foil and bake for 3 to 3 1/2 hours or until tender.
Remove and discard the bay leaves.
There was a note at the bottom of the recipe that said if the gravy wasn't thick enough remove the meat from the pan - pour the sauce into a saucepan bring it to a boil and add 2 tbsp of cornstarch mixed with 1/4 c cold water stirring constantly until thick.
Hope you LOVE it too :)