Roast Beef and Gravy

Best roast beef ever....tender meat with lots of great tasting gravy. And makes great sandwiches with leftovers.

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 3 -5  lbs  chuck or 3 -5  lbs  arm roast
• 1  can  cream of mushroom soup, 10 oz approximately
• 1  onion
• 2  garlic cloves
•  Season-All salt (tony cacheres)
• 3  tablespoons  oil
• 1  cup red wine

Directions

1. Cut onion into medium size chunks and chop garlic.
2. Put oil in pan and heat.
3. Season meat with desired seasonings and put in pan with hot oil to brown.
4. Add onions and garlic.
5. Cook about 5 to 8 minuets on medium to high heat on both sides.
6. While meat is browning whisk together cream of mushroom soup with red wine
7. Remove roast from pan and put in a large enough roasting or casserole pan.
8. Pour soup and wine mixture over roast then pour onions garlic and some of oil on top.
9. Cover with foil and cook at 350 till done approximately 1.5 hours for 3 pounds of roast (longer for heavier roast).