| | Directions | | Preheat oven to 350F. Add salt, pepper, and garlic powder in small bowl. Rub seasoning into roast on both sides. Heat oil in large skillet and brown the roast, searing on both sides. Place meat in a roaster pan. Add onions and garlic to skillet for 1-2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves. Combine mushroom soup, wine, Worcestershire sauce, and beef bouillon into a bowl. Pour over roast. Add water. Cover pan with foil and bake 2 hours, 45 minutes or until tender. Remove and discard bay leaves. Serve with roasted carrots and mashed potatoes. |
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| Ingredients | | - |  | 3 pounds boneless chuck roast |
| - | | 1 1/2 teaspoons salt |
| - | | 3/4 teaspoon black pepper |
| - | | 1/4 teaspoon garlic powder |
| - | | 2 tablespoons vegetable oil |
| - | | 1 cup thinly sliced onion wedges |
| - | | 3 cloves garlic, crushed |
| - | | 2 bay leaves |
| - | | 1 can Cream of Mushroom Soup (10 3/4 ounce can) |
| - | | 1/4 cup red wine |
| - | | 1 1/2 tablespoons worcestershire sauce |
| - | | 1 tablespoon beef bouillon granules |
| - | | 3/4 cup water |
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