4-5 lb. boneless chuck roast
1 can beer
1/2 cup flour
1 tsp. salt
1/2 tsp. pepper
1 tbsp. garlic powder
1 tbsp. Italian seasoning
3 tbsp. shortening
1 cup dry red wine
1 large onion, chopped
1 can campbell's golden mushroom soup
1 can campbell's beefy mushroom soup
1 package onion soup mix
2 cans water
1 7 oz. can mushrooms

Wash meat and pat dry. Put in plastic bag with 1 can of beer and marinate overnight. Remove from marinade and rub the roast with the flour, salt, pepper, garlic powder and italian seasoning. brown in shortening on all sides in roasting pan. Make mixture of soups, wine, onion, onion soup mix, water and can of mushrooms. pour over the roast and simmer for 2-3 hours or until done in a 350°F oven. remove the roast and add extra water if needed to make a gravy. Good over mashed potatoes or noodles.

Serves 6-8.