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Categories:Viewed: 51 - Published at: 8 years ago
Ingredients
- One (3 lb) boneless chuck roast
- 1 1/2 tsp (salt, pepper & garlic powder)
- 1/4 cup vegetable oil
- 1 onion, thinly sliced
- 3 bay leaves
- 3 or 4 beef bouillon cubes, crushed
- 2 garlic cloves, crushed
- One (10 3/4 oz) can cream of mushroom soup
- 1/2 cup Chardonnay
Method
- Sprinkle roast on all sides with salt, pepper, garlic powder mixtures. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker and layer onions, bay leaves, crushed bouillon cubes, garlic and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all the ingredients. Cook on the low setting for 8 hours.
