This is a recipe from Paula Dean that was featured in Woman's Day magazine a while back. I only have the magazine clipping and can't find it on their website anymore.
1 boneless chuck roast (3 lbs)
1 1/2 tsp House seasoning (recipe below)
1/4 cup vegetable oil
1 onion, thinly slicked
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 can (10 3/4 oz) condensed cream of mushrooms soup
1/2 cup Chardonnay
Paula's 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.
Sprinkle roast on all sides with House Seasoning. In a skillet over high heat, add the oil and sear roast until brown. Place roasts in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, crushed garlic and cream of mushroom soup. Add the Chardonnay and pour in enough water to cover all of the ingredients. Cook on Low for 8 hours.