Ingredients

3   bay leaves
1   onion, thinly sliced
1/4 cup vegetable oil
1 1/2 teaspoon Paula Deen’s House Seasoning
1   3-pound boneless chuck roast
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 wine

Directions

Sprinkle roast on all sides with house seasoning.  Using a skillet over high heat, sear roast until brown in oil.  Place roast in a crock pot, 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.

Recipe Courtesy of Paula Deen