Recipe courtesy Paula Deen
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
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 crock pot, 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.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
You only need about a quarter of a batch for the roast: 1/4 c salt, 1 Tblspn black pepper, 1 Tblspn garlic powder.
Mix ingredients together and store in an airtight container for up to 6 months
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 8 hours
Difficulty: Easy
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