What You'll Need:
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
1 cup Salt
1/4 cup Pepper
1/4 cup Garlic Powder
What You'll Do:
Sprinkle roast on all sides with house seasoning.
Using a skillet (*I use cast iron) 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. (*I do not completely cover with water because I like a thicker gravy in the end...just cover half way.)
Cook on the low setting for 8 hours.