Chuck Roast and Corn Bread – What’s Cooking with Paula Deen

In today’s episode of What’s Cooking with Paula Deen, Michael joins Paula and they discuss a one pot dish they both enjoyed. It is a chuck roast served with corn bread and then later what they are enjoying for dinner tonight. Later in the episode Paula talks about how to make lace hoe cakes

4-6 lb. Chuck Roast
1 TSP Salt
1 TSP Pepper
1 TSP Garlic Powder
1 package brown demi glaze
1 envelope Ranch dressing
1 stick of butter
1 Jar pepperoncini peppers

1. Rub meat with salt, pepper and garlic powder.
2. Sear off the meat in multi cooker
3. Pour in demi glaze and ranch dressing over the roast
4. Put stick of butter on top of roast
5. Add one dozen peppers on top of roast.
6. Put lid on slow cooker and cook for 6 hours.
7. Once roast is cooked, bring sauce to a boil. Add corn starch to thicken gravy

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Comment (6)

  1. I’ve seen this recipe for chuck roast before, but I haven’t made it yet. Looks delicious! However, I HAVE made Paula’s chuck roast that Harry Connick Jr (I think) likes so much and I can’t imagine any recipe could beat it! Chuck, onions, garlic, red wine, Worcestershire sauce, cream of mushroom soup…heavenly!!

  2. I made the pumpkin crunch cake and the gooey pumpkin butter cake. My family went crazy for them!! They were so easy to prepare. These are going to be a family tradition!!!!
    Love you always Paula Deen!!! Thank you for sharing your life and love of family and all life's celebrations!!!!!


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