This is Paula Deen's recipe with a couple changes I have made.  This roast all but melts in your mouth, it is so tender and yummy!  I serve it with mashed potatoes and cooked carrots.  I also have a recipe that uses the leftovers from this roast (if you're lucky enough to have any) which I will add later.

Ingredients:

• 1 (3-pound) boneless chuck roast
• 1 1/2 tsp house seasoning (see below)
• 1/4 cup vegetable oil
• 1 onion, thinly sliced
• 3 bay leaves
• 3 or 4 bouillon cubes, crushed
• 2 garlic cloves, crushed
• 1 (10 3/4 ounce) can condensed cream of celery soup
• 1 (14 ounce) can beef broth
• water

Sprinkle roast on all sides with house seasoning.  Using a skillet over high heat, sear roast until brown in oil.  Place roast in a slow cooker and layer onions, bay leaves, crushed bouillon cubes, garlic and soup.  Add chardonnay or broth and add enough water to cover all ingredients.  Cook on low for 8 hours.

Yield: 6 servings

I make a gravy out of the broth from the roast:

Brown Gravy

Take one envelope brown gravy mix and add 3 tbsp cornstarch.  Add a couple of tablespoons of water and mix.  Add this to the hot broth and cook until desired thickness is achieved.

House seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.