04-15-2005, 05:13 AM
1 (3 pound) boneless chuck roast
1 1/2 teaspoons house seasoning
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 house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a crockpot, 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.
House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 6 servings
1 1/2 teaspoons house seasoning
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 house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a crockpot, 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.
House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 6 servings