This recipe is so easy and delicious that I bet you make it this weekend! And it tastes perfectly when paired with garlic green beans and horseradish mashed potatoes. Doesn't that sound like a delightful combination?
INGREDIENTS:
- One 3-lb boneless chuck roast
- 1.5 teaspoons House Seasoning (See note at bottom)
- 1/4 Cup vegetable oil (or extra-virgin olive oil)
- 1 onion, thinly sliced
- 3 bay leaves
- 3 or 4 beef bouillon cubes, crushed
- 2 cloves garlic, crushed
- 1 10.75 oz. can condensed cream of mushroom soup
- 1/4 to 1/2 Cup Chardonnay wine
DIRECTIONS:
- Sprinkle roast on all sides with House Seasoning; seasoning well
- In moderately hot skillet, brown roast on all sides in oil
- Place roast in Crock Pot
- On top of the roast, layer onion, bay leaves, crushed beef bouillon cubes, crushed garlic and cream of mushroom soup
- Add Chardonnay
- Cover with just enough water to cover all the ingredients sufficiently
- Cook on low setting approximately 8 hours
House Seasoning is made of: 1 Cup salt, 1/4 Cup black pepper and 1/4 Cup garlic powder. Stir all ingredients together.
I hope you enjoy this delicious recipe! Bon Appetit!
(Recipe is from the cookbook: Paula Deen's Kitchen Classics)
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