Pot Roast

Ingredients

• 3  bay leaves 
• 3  beef bouillon cubes crushed
• 0.3 cup pepper black
• 0.5 cup chardonnay 
• 3 pound chuck roast boneless
• 10.8 ounce cream of mushroom soup canned
• 2  garlic cloves crushed
• 0.3 cup garlic powder 
• 1  onion thinly sliced
• 1 cup salt 
• 0.3 cup vegetable oil 

Equipment

• frying pan
• slow cooker

Directions

1. Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil.
2. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup.
3. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.
4. Mix ingredients together and store in an airtight container for up to 6 months.