Who doesn’t enjoy a good pot roast?

There’s just something about that tender, juicy meat that fills you right up and comforts you at the same time. I love pot roast, especially one that I can put in the crock pot in the morning and forget about until dinner time. This recipe is so easy and delicious that I bet you make it this weekend!

And it tastes perfectly when paired with garlic green beans and horseradish mashed potatoes. Doesn’t that sound like a delightful combination? INGREDIENTS: • One 3-lb boneless chuck roast • 1.5 teaspoons House Seasoning (See note at bottom) • 1/4 Cup vegetable oil (or extra-virgin olive oil) • 1 onion, thinly sliced • 3 bay leaves • 3 or 4 beef bouillon cubes, crushed • 2 cloves garlic, crushed • 1 10.75 oz.

Can condensed cream of mushroom soup • 1/4 to 1/2 Cup Chardonnay wine DIRECTIONS: • Sprinkle roast on all sides with House Seasoning; seasoning well • In moderately hot skillet, brown roast on all sides in oil • Place roast in Crock Pot • On top of the roast, layer onion, bay leaves, ... more.

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