The Lady & Sons Pot Roast

• One 34-pound boneless chuck roast
• 1 teaspoon The Ladys House Seasoning
• 1 teaspoon The Ladys Seasoned Salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 tablespoon beef bouillon granules
• 1 cup thinly sliced onion wedges
• 3 cloves garlic, crushed
• 2 bay leaves
• One 10 3/4-ounce can cream of mushroom soup
• 1/4 cup red wine
• 2 tablespoons Worcestershire sauce

1. Preheat the oven to 350 degrees.
2. Rub the roast with House Seasoning, Seasoned Salt, and pepper.
3. Heat the oil in a large skillet and brown the roast, searing it on both sides.
4. Place the meat in a roaster pan.
5. Sprinkle the bouillon granules over the meat, and cover it with onions, garlic, and bay leaves.
6. Combine the mushroom soup, wine, Worcestershire sauce, and half a soup can of water, and pour this over the roast.
7. Cover and bake for 2 to 2 1/2 hours, or until tender.
8. Remove and discard the bay leaves.
9. If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan.
10. Bring it to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.

chuck roast, salt, black pepper, vegetable oil, beef bouillon granules, onion, garlic, bay leaves, cream of mushroom soup, red wine, worcestershire sauce

Taken from www.epicurious.com/recipes/food/views/the-lady-sons-pot-roast-385039 (may not work)