1 (3 to 4 lb) chuck roast
1 medium onion, halved and sliced 1/4" inch thick
4 - 6 garlic cloves, crushed and coarsely chopped
2 (10 3/4 oz) cans cream of mushroom soup
2 packets onion soup mix
1/4 cup red wine
1/2 cup beef broth
Rinse meat under cold water. Pat dry with paper towel. Season with freshly ground pepper.Heat frying pan on medium-high heat, add 2 tablespoons oil to pan and sear meat for 3 minutes on both sides. Remove from pan, set aside.
Add onion slices to Crock-pot. Sprinkle chopped garlic in center of pot. Place roast in center of Crock-pot.
Mix in a bowl the cream of mushroom soups, onion soup mix, wine and broth until combined. Pour over roast.
Slow cook on low heat setting for 5 to 8 hours.
Serve with mashed potatoes or noodles and your favorite vegetable.
Pour the gravy over meat and potatoes and enjoy!