1 (3- to 4-pound) boneless chuck roast*
¾ teaspoon garlic salt
1½ teaspoon salt
¾ teaspoon black pepper
2 tablespoons vegetable oil
1 cup quartered onion wedges
3 cloves garlic, crushed
2 bay leaves
1 10¾-oz. can cream of mushroom soup
¼ cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
¾ cup water
Preheat oven to 350 degrees F.
Mix the salt, pepper and garlic salt in a small bowl. Press the seasonings into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides, before placing it into a roasting pan or casserole dish.
Add onions and garlic to skillet for 1 to 2 minutes and pour over the roast. Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon in a bowl. Pour over the roast, add water and bay leaves. Cover with foil or lid and bake for 3 to 3½ hours or until tender.
Remove and discard the bay leaves.
*If using a smaller cut of meat, adjust cooking time accordingly.
**For crock pot preparation, sear roast, place in slow cooker and follow directions above. If liquid does not cover all ingredients, add additional wine (easy now) and water as needed. Cook on low setting for 8 hours.