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Meats, Slow Cooker | |
| 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 | |
| Sprinkle roast on all sides with salt/garlic powder/pepper/hot pepper mixture. Using a skillet 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. Cook on the low setting for 8 hours. | |
Unrated | |
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