Creamy Portabella Pot Roast

• 3 pounds Boneless Pot Roast
• 4 cloves Garlic, Minced
• 1 whole Yellow Onion
• 4 whole Portabella Mushrooms
• 1 pound Yukon Gold Potatoes
• 1 cup Baby Carrots
• 1 Tablespoon Cooking Oil
• 1 whole Bay Leaf
• 1 pinch Salt And Pepper, to taste
• 1 cup Red Wine
• 1 can (10.75 Oz. Can) Cream Of Mushroom Soup

1. Rinse the roast and dry thoroughly with a paper towel.
2. Season all over with salt and pepper.
3. Heat oil over medium-high heat in a frying pan.
4. Brown meat on all sides and remove from heat.
5. Wash and dry potatoes and cube if desired, or leave whole.
6. Slice onion into 1 wedges.
7. Wipe down mushrooms, remove stems and slice into 1/2 pieces.
8. Combine the mushrooms, onion, carrots, potatoes, garlic and bay leaf in a large bowl and mix together.
9. In a small bowl, combine the wine, cream of mushroom soup, and salt and pepper to taste.
10. Pour the wine mixture over the vegetable mixture and stir to combine.
11. Pour half of the vegetable/sauce mixture into the bottom of the slow cooker.
12. Lay the roast on top and cover with the remaining mixture.
13. Cover and cook on low for 8-10 hours.
14. Remove the bay leaf and serve immediately, preferably with hunks of warm, crusty bread!

garlic, onion, portabella mushrooms, potatoes, carrots, cooking oil, bay leaf, salt, red wine, cream of mushroom soup

Taken from tastykitchen.com/recipes/main-courses/creamy-portabella-pot-roast/ (may not work)