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4 pounds beef chuck roast
1 can cream of mushroom soup
1 envelope of dried onion soup
1 large onion, chopped
3 cloves garlic, chopped
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2 cups Coeur d'Alene Cellars No. 6 Red
2 cups water
1 bay leaf
1 teaspoon each thyme and basil
chopped carrots and whole button mushrooms (optional)
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