Pot Roast

Put this on in a Crock-Pot before leaving for work and come home in the evening to a mouthwatering dinner! (serves 6)

One 3-lb boneless chuck roast
1 1/2 tsp House Seasoning (see below)
1/4 C vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 cloves garlic, crushed
One 10 3/4-oz can condensed cream of mushroom soup
1/4 to 1/2 C Chardonnay wine

Sprinkle roast on all sides with House Seasoning; season 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 bouillon cubes, crushed garlic, and cream of mushroom soup. Add Chardonnay. Cover with just enough water to cover all the ingredients (it shouldn't take very much) sufficiently. Cook on low setting approximately 8 hours.

House Seasoning:
1 C salt
1/4 C black pepper
1/4 C garlic powder
Mix well. Store in shaker near stove for convenience.

(From: The Lady & Sons cookbook by Paula Deen; this is another one of our favorite meals and it's so easy! Be sure and use those crock pot liners that you can buy at the grocery store near the ziploc section for easy cleanup!)