Roast Beef And Gravy

• 3 -5 lbs chuck or 3 -5 lbs arm roast
• 1 can cream of mushroom soup, 10 oz approximately
• 1 onion
• 2 garlic cloves
• Season-All salt (tony cacheres)
• 3 tablespoons oil
• 1 cup red wine

1. Cut onion into medium size chunks and chop garlic.
2. Put oil in pan and heat.
3. Season meat with desired seasonings and put in pan with hot oil to brown.
4. Add onions and garlic.
5. Cook about 5 to 8 minuets on medium to high heat on both sides.
6. While meat is browning whisk together cream of mushroom soup with red wine
7. Remove roast from pan and put in a large enough roasting or casserole pan.
8. Pour soup and wine mixture over roast then pour onions garlic and some of oil on top.
9. Cover with foil and cook at 350 till done approximately 1.5 hours for 3 pounds of roast (longer for heavier roast).

chuck, cream of mushroom soup, onion, garlic, season, oil, red wine

Taken from www.food.com/recipe/roast-beef-and-gravy-482106 (may not work)