1 Chuck roast, 1−1/2 inch, about 3 lbs
1 package Mushroom soup mix
1 tablespoon Dried onions
1 cup Red wine (or water)

Trim excess fat from roast; combine dry soup mix and onion on a sheet of aluminum foil or wax paper. Roll roast in mixture to coat well. Place coated roast in a crock pot, pour wine or water over; cover. Cook on medium (200*) for 8 hours, turning after 4 hours, if possible, or on high (290) for 4 hours, turning after 2 hours if possible, or until meat is tender. Serve with mashed potatoes and buttered green beans.