Beef Roast

This is one even the cat loves! Can't go wrong

1 (3-pound) boneless chuck roast
Garlic powder
Salt
Pepper
1/4 cup cooking olive oil
1 onion, thinly sliced
3 bay leaves
3 or 4 cups beef broth
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay

Sprinkle roast on all sides with salt, pepper and garlic powder. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, cubes, garlic, and cream of mushroom soup. Add the Chardonnay and beef broth and if needed cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.
*The leftover broth makes amazing gravy, just add a little flour and a little extra pepper and enjoy!