Paula Deen's Pot Roast

1 (3-4 lb) boneless chuck roast
1 1/2 t House Seasoning (see recipe below)
1 onion, thinly sliced
2 Tblsp. oil
3 bay leaves
3 or 4 beef bouillon cubes
3 crushed/minced garlic cloves (Mom likes LOTS of garlic...she doesn't measure)
1 can condensed cream of mushroom soup
1/4 c. red wine (optional) can also use beef broth or grape juice
2 Tblsp. Worcestershire sauce
1 Tblsp. beef bouillon granules
3/4 c. water
2 lb. carrots cut into big mouth size pieces
8 scrubbed potatoes, quartered


Sprinkle the roast on all sides with the House Seasoning. If you have time, sear both sides in a hot frying pan with the oil.  Place in slow cooker, or a roaster (which I prefer).  Put onions, garlic, and wine or broth in the frying pan till the onion is limp.  This will also cook out the alcohol.  Add the soup, Worcestershire sauce, bouillon and water and stir.  Then add to the top of the roast with the bay leaves. Cook on low setting for 8 hours or in a 350 degree oven covered for 3 1/2 to 4 hours.Two hours before the roast is done, add the vegetables. When the vegetables are tender, remove from the oven and if the gravy is runny, sprinkle in some wondra flour (or sifted reg. flour) till it thickens.  Cut meat into chunks and stir the vegetables and meat till well distributed.  Yummm  

House Seasoning
1 c salt
1/4 c black pepper
1/4 c garlic powder