Slow Cooker Red Wine Stew

• 1 12-2 lbs chuck roast
• 1 tablespoon olive oil
• 1 (10 ounce) can cream of mushroom soup
• 1 (10 ounce) can cream of chicken soup
• 1 cup mushroom, sliced
• 2 russet potatoes, skin on and cubed
• 1 small onion, chopped
• 1 (2 ounce) package onion soup mix
• 1 cup water
• 1 cup red wine, full-bodied
• 1 teaspoon sea salt
• 1 teaspoon black pepper

1. Grease slow cooker bowl with olive oil.
2. Season roast with salt and pepper.
3. Lay inside the slow cooker.
4. Throw in onions, potatoes, and mushrooms, in that order.
5. In a separate medium bowl, whisk together soups, water, wine, and soup mix.
6. Pour over the roast and vegetables.
7. Cover with lid and slow cook on low for 6-8 hours.
8. Break up the meat with two forks when cooked and serve over a dollop of mashed potatoes.

chuck roast, olive oil, cream of mushroom soup, cream of chicken soup, mushroom, russet potatoes, onion, onion soup, water, red wine, salt, black pepper

Taken from www.food.com/recipe/slow-cooker-red-wine-stew-282185 (may not work)