Ingredients:
One 3 to 4 pound boneless chuck roast
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 to4 beef boullion cubes, crushed
2 cloves garlic, peeled and crushed
1 can cream of mushroom soup

Spinkle roast on all sides with salt, pepper and garlic
powder.  Rub in seasoning.  In moderatley hot skillet, 
brown roast on all sides in oil.  Place roast into crockpot.
On top of the roast, layer onion, bay leaves, boullion cubes
garlic and soup.  Cover with just enough water to cover
all ingredients.  Cook on low for 8 hours.