Make a great Pot Roast for kids in the slow cooker, just in time for Easter dinner.
Simple but amazing recipe by Paula Deen.
1(3-pound) boneless chuck roast
1.5 teaspoons House seasoning (the House seasoning is made with 1 cup of salt, 1/4 cup of black pepper, 1/4 cup of garlic powder)
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 beef bouillon cubes
2 garlic cloves, crushed
1 can condensed cream of mushroom soup
1/2 cup Chardonnay
Sprinkle the roast with 1 1/2 teaspoons of House seasoning.
On a skillet, sear the roast on all sides until brown.
Place the roast in a slow cooker, and layer with onions, bay leaves, bouillon cubes, garlic, and cream of mushroom soup.
Then add the Chardonnay and cover with water to cover all the ingredients.
Cook for 8 hours on low and enjoy!