Pot Roast

• 3 -4 lbs chuck roast
• 1 ounce onion gravy mix
• 1 ounce onion soup mix
• 1 (10 1/2 ounce) can cream of mushroom soup
• 26 ounces beef stock
• 1 medium yellow onion, quartered
• 10 -12 baby carrots
• 4 stalks celery, cut in large pieces
• 2 garlic cloves, chopped
• 1 shallot, sliced thin
• 5 yukon gold potatoes, quartered
• 1 12 cups cabernet savignon wine
• 3 sprigs fresh thyme
• 2 tablespoons olive oil, to sear roast

1. Salt and pepper roast.
2. Remove tie and sear roast in pan in olive oil, approx 4 min per side
3. Place roast in empty crockpot.
4. Combine thyme, creamed soup, onion soup and gravy mix with beef stock in bowl.
5. Pour soup mixture over roast.
6. Cook above on high for 2 hours.
7. Add vegetables and wine last 1.5-2hours.
8. Continue to cook for 1.5-2 hours on high.

onion gravy mix, onion soup, cream of mushroom soup, beef stock, yellow onion, carrots, stalks celery, garlic, shallot, gold potatoes, cabernet savignon wine, thyme, olive oil

Taken from www.food.com/recipe/pot-roast-524442 (may not work)