Paula Deen's pot roast recipe can be cooked in the oven and has received several positive reviews on FoodNetwork.com. It takes three hours and 20 minutes to cook and serves eight.
To make pot roast, rub a mixture of salt, freshly ground black pepper and garlic powder on all sides of a 3- to 4-pound chuck roast. In a large skillet, sear the roast on all sides. Then, place the meat on a roaster pan. Add 1 cup of thinly sliced onions and 3 crushed garlic cloves to the skillet, and cook with the juice from the roast for a few minutes before pouring into the roaster pan.
Combine one 10-ounce can of cream of mushroom soup, 1/4 cup of red wine, 2 tablespoons of Worcestershire sauce and 1 tablespoon of powdered beef bouillon in a bowl. Pour this mixture over the roast, followed by 3/4 cups of water. Cover the pan with foil, and bake in a preheated 350 degree Fahrenheit oven for 3 to 3 1/2 hours, or until tender. Diced carrots and sliced red potatoes make good additions to this recipe. One reviewer suggested adding some mushrooms to the pan toward the end of the cooking time.