Crockpot Roast

When it's vile outside & all you want to do is hibernate (something we saw entirely too much of this winter), this roast, my adaptation of a recipe from Paula Deen, is perfect. It makes the house smell cozy and, boy, is it good! Easy, too. I serve it with mashed potatoes and corn. It would be great for busy clergy types to throw on before worship on a Sunday that includes a congregational meeting, serving at a soup kitchen, and youth group. Even when you work all day Sunday, you can have a proper Sunday dinner.

Crockpot Roast

3 lb. boneless chuck roast

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic powder

1/4 c. oil

1 thinly-sliced onion

3 bay leaves

3-4 beef bouillon cubes, crushed

3 cloves garlic, crushed

1 can cream of mushroom soup

1/2 c. chardonnay

1/2 c. water

Rub roast with seasonings. Heat oil in a large skillet and brown all sides of the roast. Place the roast in your crockpot. Put onions, bay leaves, crushed bouillon, garlic, and condensed soup on top. Mix wine and water and pour over roast. Cook 8 hours on low. Serves 6.