Ingredients

• 3-5 pound boneless chuck roast
• Mom’s salt
• 1/4 cup vegetable oil
• 1 thinly sliced white onion
• 2 cloves crushed garlic
  
  For the gravy:
• 6 crushed beef bouillon cubes
• 2 – 10 ounce cans condensed cream of mushroom soup
• 1 cup Cabernet Sauvignon
• 4 TBS Worcestershire sauce
  
  
• 3 bay leaves
• 3/4 cup water
• 1 1/2 pound gold Yukon potatoes, peeled and cut into 1 inch pieces
• 1 pound carrots, peeled and cut into 1 inch pieces

Procedure

1. Preheat oven to 350° F.
2. Rub salt seasoning into the roast on both sides.
3. Heat oil in a large skillet and brown the roast, searing it on both sides.
4. Remove from heat and place the meat in a roaster pan.
5. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice.
6. Place onions and garlic in roaster with meat and add bay leaves.
7. Combine the mushroom soup, wine, Worcestershire sauce, and beef bouillon into a bowl. Pour over the roast.
8. Pour water over the roast.
9. Cover pan with foil and bake for 2 hours.
10. Add potatoes and carrots, cover and return to oven and bake for another 1 – 1 1/2 hours until tender.
11. Remove and discard the bay leaves and serve over white rice.
    • Notes: Gravy has been doubled to our preference. If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 T. of cornstarch mixed with 1/4 cup cold water, stirring constantly until thickened. 

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