• 3 lb chuck roast
• 1/4 cup(s) vegetable oil
• 1 medium yellow onion, thinly sliced
• 3 medium bay leaves
• 4 cube(s) beef bouillon, crushed
• 2 clove(s) garlic, crushed
• 1 can(s) cream of mushroom soup, 10 oz.
• 1/2 cup(s) Chardonnay wine
• 12 small red potatoes (small)
• 24 small baby carrots
|  | 1. Season roast with a little salt and pepper. Heat oil in skillet to medium-high. Brown roast on all sides in the oil.
2. Place roast in Crock-Pot. On top of roast, layer onions, bay leaves, crushed bouillon cubes, garlic, soup, and Chardonnay.
3. Cover and cook on low. After seven hours, add small potatoes and baby carrots. Cook for an additional hour and serve. |
