1 (3-4-lb.) boneless chuck roast

1 ¼ tsp. salt

¾ tsp. pepper

¼ tsp. garlic powder

2 T. vegetable oil

1 c. thinly sliced onion wedges

3 cloves garlic

2 bay leaves

1 (10 ¾ -oz.) can cream of mushroom soup

¼ c. red wine

2 T. Worcestershire sauce

1 T. beef bouillon granules

¾ c. water

Preheat oven to 350 degrees.  Add salt, pepper and garlic powder in small bowl.  Rub seasoning onto the roast on all sides.  Place the meat in a roaster pan.  Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice.  Place into roaster pan with meat and bay leaves.  Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl.  Pour over the roast.  Add water.  Cover pan with foil.  Bake for 3 to 3 ½ hours or until tender.  Remove.  Discard the bay leaves.