Pot Roast

• One 3-pound boneless chuck roast
• 1 1/2 teaspoons House Seasoning (see page 325)
• 1/4 cup vegetable oil
• 1 onion, thinly sliced
• 3 bay leaves
• 3 or 4 beef bouillon cubes, crushed
• 2 cloves garlic, crushed
• One 10 3/4-ounce can condensed cream of mushroom soup
• 1/4 to 1/2 cup Chardonnay wine

1. Sprinkle roast on all sides with House Seasoning; season well.
2. In moderately hot skillet, brown roast on all sides in oil.
3. Place roast in Crock-Pot.
4. On top of the roast, layer onion, bay leaves, crushed beef bouillon cubes, crushed garlic, and cream of mushroom soup.
5. Add Chardonnay.
6. Cover with just enough water to cover all the ingredients sufficiently.
7. Cook on low setting approximately 8 hours.

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

Taken from www.epicurious.com/recipes/food/views/pot-roast-384651 (may not work)