Put this in the crockpot before heading to work in the morning and be greeted by this delicious dinner when you get home.

1                 3-pound chuck roast

1                 teaspoon salt

1                 teaspoon garlic powder

½                teaspoon black pepper

¼                cup oil

1                 onion, sliced

3                 bay leaves

4                 beef bouillon cubes, crushed

2                 cloves garlic, crushed

1                 (10 ¾ ounce) can condensed cream of mushroom soup

½                cup Merlot wine

Sprinkle roast on all sides with salt, garlic powder and pepper.

In a large skillet heat oil on medium-high heat until moderately hot and brown roast on all sides.

Place roast in slow cooker.

On top of the roast, layer onion, bay leaves, crushed beef bouillon cubes, crushed garlic, and cream of mushroom soup.

Add Merlot, plus 2 cups of water.



Cook on low setting for 8 hours.