4 tbsp. oil
1 (2-3 lb.) chuck roast
1 can mushroom soup, undiluted
1 env. dry onion soup
12 oz. water
1 c. red wine (opt.)
Salt, pepper & garlic powder to taste

Add oil to Dutch oven pot. Brown chuck on top of stove in Dutch oven pot. Brown roast on both sides, seasoning well with salt, pepper and garlic powder. Mix soups, water and wine and add to roast and cover. Bake at 350 degrees for 2 1/2 hours. Turn at least 2 to 3 times while baking.