Mushroom Soup Pot Roast

INGREDIENTS:

1 (3 to 4-pound) boneless chuck roast

1 teaspoon seasoning (salt, pepper, *lemon pepper)

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons vegetable oil

1 cup thinly sliced onion wedges

3 cloves garlic, crushed

2 bay leaves

1 (10 3/4-ounce) can cream of GF mushroom soup

1/4 cup red wine

2 tablespoons Worcestershire sauce

1 tablespoon beef bouillon granules

3/4 cup water

*I added lemon pepper to change it up from garlic powder

DIRECTIONS:

Preheat oven to 350 degrees F.

Add the seasoning to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large dutch oven and brown the roast, searing it on both sides. Add onions and garlic to dutch oven for 1 to 2 minutes to absorb leftover roast juice. Add bay leaves.

Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.

Cover with lid and bake for 3 to 3 1/2 hours or until tender.

Remove and discard the bay leaves.

*Cook's Note: 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 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.