POT ROAST

This is sooo yummy! After making roast this way its hard to go back to a regular roast.

INGREDIENTS:
3 pound boneless chuck roast
1 1/2 tsp. house seasoning (see bottom of page for recipe)
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
4 beef bouillon cubes, crushed
2 cloves garlic, crushed
one can cream of mushroom soup
1/2 cup beef broth

DIRECTIONS:
SPRINKLE ROAST ON ALL SIDES WITH HOUSE SEASONING; SEASON WELL. IN HOT SKILLET BROWN ROAST ON ALL SIDES IN OIL. PLACE ROAST IN CROCKPOT. ON TOP OF THE ROAST, LAYER ONION, BAY LEAVES, CRUSHED BEEF BOUILLON CUBES, CRUSHED GARLIC AND CREAM OF MUSHROOM SOUP. ADD BEEF BROTH AND COVER WITH JUST ENOUGH WATER TO COVER ALL INGREDIENTS. COOK ON LOW SETTING FOR 8 HOURS. THIS IS GREAT WITH MASHED POTATOES AND MAKE A GRAVY OUT OF THE JUICE IN CROCKPOT.

HOUSE SEASONING:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix well. I keep this stored with all my other seasonings in a small tupperware. You can use it in other recipes.