Pot Roast

Pot Roast

Filed under: Entrees — Marilyn @ 3:31 pm

Pot Roast

1 (3-pound) boneless chuck roast
1 1/2 teaspoons House seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed Or 3 tsp. beef bouillion granuales
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay

Sprinkle roast on all sides with house seasoning. 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 of the ingredients. Cook on the low setting for 8 hours or high for about 6. Meat will be very tender and nearly fall apart.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix seasonings together and store in small, plastic container. Can be used for steak, chicken, chops etc.