The Lady and Sons Pot Roast

By jlwoodruff

Ingredients

• 3 lb. boneless chuck roast
• 1 1/2 tsp. Paula Deen's House Seasoning
• Salt and Pepper
• 1/4 cup vegetable oil
• 1 yellow onion, thinly sliced
• 3 bay leaves
• 3 or 4 beef bouillon cubes, crushed
• 2 cloves garlic, minced
• 1 (10 oz.) can of condensed cream of mushroom soup
• 1/2 cup Chardonnay or other full-bodied white wine

Preparation

Step 1

1. Sprinkle the roast on all sides with the house seasoning. Season all over with salt and pepper. In a large skillet, heat the oil over medium-high heat until it shimmers. Add the roast and brown on all sides, about 5 minutes.

2. Place the roast in a slow cooker. Place the onion, bay leaves, crushed boullion cubes, garlic, and soup on top of roast. Pour in the wine. Add just enough water to cover the roast. Cook on low for 8 hours; remove and discard the bay leaves before seving.