4 tbsp. oil
2 tbsp. butter
1 chuck roast
Salt, pepper & garlic powder to taste
1 can cream of mushroom soup
1 can French onion soup, undiluted
1 c. Burgundy or 2 infandel

Melt oil and butter in Dutch oven on top of stove. Brown roast well on both sides, seasoning with salt, pepper, and garlic powder. Mix together soups and wine and add to roast after browning. Bake at 350 degrees covered for 2 1/2 hours. Turn at least 2 or 3 times while baking. Makes 4 to 6 servings.