*One of Mary Myrick’s best recipes*

Ingredients:

• 1 (3-4 lb.) chuck roast
• 1 medium onion, halved and sliced in ¼” slices
• 4 to 5 garlic cloves, crushed and chopped coarsely
• 2 (10 ¾ oz.) cans of cream of mushroom soup
• 2 packets dry onion soup mix
• ¼ c. red wine
• ½ c. beef broth

Rinse meat under cold water. Pat dry with paper towel. Season with black pepper. Heat frying pan over medium-high heat, add 2 tbs. oil to the pan and sear the meat for 3 mins. on both sides. Remove from pan and set aside. Place onion slices into slow cooker. Sprinkle garlic around the center and place the roast over. In a bowl, mix the remaining ingredients until combined and pour over the roast. Slow cook on low heat setting for 6-8 hours. Serve with mashed potatoes or noodles with the gravy. Green beans or a favorite vegetable rounds out the meal.

You can substitute dry beefy onion soup mix for the onion soup mix (or use one of each). I sometimes use the minced garlic that comes in a jar and, if need be , water can be substituted for the wine. The wine cannot be tasted…it just seems to bring out the other flavors.

Leftovers make great open-face sandwiches with a salad.