Pot Roast with Mushroom Gravy

• 3 pounds Chuck Roast
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Garlic Powder
• 2 Tablespoons Vegetable Oil
• 1 whole Onion, Sliced
• 2 leaves Bay
• 3 cloves Garlic, Minced Or Pressed
• 1 can (10 Oz. Size) Cream Of Mushroom Soup
• 2 Tablespoons Worcestershire Sauce
• 1/4 cups White Wine
• 3/4 cups Water
• 2 cups Small Potatoes (I Used Yukon Gold)
• 2 cups Carrots, Sliced, 1 Inch Chunks

1. Preheat oven to 350 degrees F.
2. Sprinkle salt, pepper, and garlic powder over both sides of roast.
3. Heat oil in Dutch oven over medium high heat.
4. Brown roast on all sides.
5. Add onions, bay leaves, and garlic to pan, and cook for 1 2 minutes.
6. Be careful not to burn garlic.
7. Add soup, worcestershire, wine, and water to pot and stir to combine.
8. Cover Dutch oven and place in oven for 2 1/2 hours.
9. At the 2 1/2 hour point, add carrots and potatoes to Dutch oven.
10. Cover and put back in the oven for 45 minutes.
11. Remove and discard bay leaves and serve with warm bread.

roast, salt, black pepper, garlic, vegetable oil, onion, garlic, cream of mushroom soup, worcestershire sauce, white wine, water, potatoes, carrots

Taken from tastykitchen.com/recipes/main-courses/pot-roast-with-mushroom-gravy/ (may not work)