Pot Roast

Name: Pot Roast
Ingredients: 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

9 ingredients

7 steps

Ingredients

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

Directions

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.