One 3 lb. boneless chuck roast
Garlic Powder 1 yellow onion, sliced thinly
Salt and pepper 3 bay leaves
1/4 C vegetable oil 2 cloves garlic, minced
1 can cream of mushroom soup
3-4 beef bouillon cubes, crushed (or granules equivalent)
Tony’s creole seasoning
Rub garlic powder, salt and pepper on all sides of roast. Coat well. In large skillet, heat the oil over medium heat until it shimmers. Add the roast and brown on all sides (about 5 minutes per side). Place roast in slow cooker. Top with onion, bay leave, crushed bouillon cubes, garlic, and soup. Pour in one soup can full of water, or more as needed, to nearly cover roast. Sprinkle with Tony’s. Cook on low for 8 hours. Remove bay leaves before serving.
Makes a great gravy—this is Sunday Supper for sure—all you need are mashed potatoes! Enjoy!
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From Carol's Kitchen 