Ingredients:

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1 (3 to 4 lb) Chuck-in or Arm Roast

1 ½ tsp. salt

2 tsp. pepper

1 tsp. garlic powder

½ onion, diced

3 tsp. minced garlic

3 bay leaves

2 T. vegetable oil

1 (10.75 oz) can cream of mushroom soup

¼ c. red cooking wine

2 T. Worcestershire sauce

1 T. beef bouillon granules

¾ c. water

 

Directions:

 

1.  Preheat oven to 300.

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2.  Mix 2 tsp. salt, 2 tsp. pepper and 1 tsp garlic powder in small bowl. Rub on both sides of the roast.

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3.  Heat oil on medium-low heat in large Dutch oven or oven-proof pot. Add garlic and onions and sauté for 1-2 minutes.

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4.  Add roast and brown, searing on both sides. Remove from heat. Add bay leaves.

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5.  In small bowl, combine mushroom soup, red wine, Worcestershire sauce and beef bouillon. Pour over roast. Add water.

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6. Cover with lid or foil and bake 6-8 hours or until tender (my oven seems to cook fast, so cooking time may vary).

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7. Remove and discard bay leaves.

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8. Serve over mashed potatoes.