Parmesan Chicken Drumsticks
Ingredients
- 1 (3 to 4 pound) boneless chuck roast
- 1 tsp House Seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 cup thinly sliced onion wedges
- 3 cloves garlic, crushed
- 2 bay leaves
- 1 (10 3/4 oz) can cream of mushroom soup
- 1/4 cup red wine
- 2 tbsp Worcestershire sauce
- 1 tbsp beef bouillon granules
- 3/4 cup water
Directions
Preheat oven to 350 degrees F.
Add the House Seasoning, salt and pepper to a small bowl. Rub
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. 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 water. Cover pan with
foil and bake for 3 to 3 1/2 hours or until tender. Remove and discard
bay leaves.
*Note: If the gravy is not thick enough, remove the meat from the pan
and pour the gravy into a saucepan. Bring to a boil and thicken it by
adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water,
stirring constantly.
House Seasoning:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix ingredients and store in an air tight container for up to 6 months.
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