Pot Roast - Blast from the Past

In this blast from the Past, Paula cooks up a simple crockpot roast recipe that's one of her favorites! Ingredients 3 bay leaves 1 thinly sliced onion 1/4 cup vegetable oil 1 1/2 teaspoon Paula Deen's House Seasoning 1 3-pound boneless chuck roast 3 4 crushed or beef bouillon cubes 2 cloves crushed garlic 1 10 3/4 -ounce can condensed cream of mushroom soup 1/2 cup chardonnay wine Preparation 1.) Sprinkle roast on all sides with house seasoning. 2.) Using a skillet over high heat, sear roast until brown in oil. 3.) Place roast in a crock pot, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. 4.) Add the Chardonnay and cover with enough water to cover all of the ingredients. 5.) Cook on the low setting for 8 hours.