Paula Deen'S Pot Roast

• 3 lbs boneless chuck roast
• 1/4 cup vegetable oil
• 1 onion, thinly sliced
• 3 bay leaves
• 3 -4 crushed bouillon cubes
• 2 cloves crushed garlic
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1/2 cup Chardonnay wine
• House Seasoning use 1 1/2 tsp
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

1. Make house seasoning by combining salt, pepper and garlic powder- store remainder in an airtight container for up to 6 months.
2. Sprinkle 1 1/2 teaspoons of house seasoning on all sides of roast.
3. Over high heat, sear roast until brown in oil.
4. Place roast in slow cooker and layer onions, bay leaves, bouillon cubes, crushed garlic and cream of mushroom soup.
5. Add Chardonnay and enough water to cover all of the ingredients.
6. Cook on low setting for 8 hours.

chuck roast, vegetable oil, onion, bay leaves, bouillon cubes, garlic, condensed cream, chardonnay wine, salt, black pepper, garlic

Taken from www.food.com/recipe/paula-deens-pot-roast-103437 (may not work)