INGREDIENTS
2
bay leaves
1 tbsp
beef bouillon granules
1/4 cup
black pepper
1/2 tsp
black pepper
3 lb
chuck roast
10 3/4 oz
cream of mushroom soup
3 cloves
garlic
1/4 cup
garlic powder
1 cup
onion
1/4 cup
red wine
1 cup
salt
1 tsp
salt
2 tbsp
vegetable oil
3/4 cup
water
2 tbsp
worcestershire sauce