Pot Roast

The other night I made the best pot roast ever.  It was a recipe adapted from my idol Paula Deen.  Anyway here it is:

1 3-4 pound boneless chuck roast
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
vegetable oil about 2 tablespoons
1 cup thinly sliced onion wedges
3 or 4 garlic cloves smashed with big knife
2 bay leaves
1 can mushroom soup
1/2 cup red wine ( or substitute 1/2 cup grape or cranberry juice with 1 tbsp. rice vinegar)
couple swigs of Worcestershire sauce
1 cup beef broth or stock

Preheat oven to 350*.  Heat oil in large skillet,  Mix the next 3 spices and rub on one side of roast, put in skillet and sear, while rubbing the other side of meat with the spices.  Put roast in roaster pan, add onions and garlic to skillet for a couple minutes and then place in pan with the meat and bay leaves.  Combine soup, wine (or the sub) and broth, pour over the roast.  Liquid should come halfway up the roast, add more broth or water if needed.  Cover pan with lid or foil and bake for 3 to 3 1/2 hours.
*note:  I don't know if it was the wine or what, but this had the most tasty gravy I ever made, and the roast was very tender.