6 lb. pot roast
3/4 cup all-purpose flour
1 env. Sazon seasoning (Goya; in Spanish section)
1/2 tsp. fresh ground pepper
1/2 tsp. garlic salt
1/2 tsp. Adobo seasoning (Badia)
1 (10 oz.) can cream of celery soup
3/4 can water (use empty soup can)
3 medium chopped onions, divided
1/4 cup water
1/2 cup red wine
1/4 tsp. crushed garlic

Mix flour, Sazon, pepper, garlic salt and Adobo together. Coat pot roast in flour mixture and pan fry both sides to seal meat.

Empty cream of celery soup into Crock-Pot. Add 3/4 can of water and mix well. Add 1 cut up onion to soup mix and turn pot on HIGH. Add pot roast to mixture.

Sauté remaining 2 onions in pan you used for sealing meat. When caramelized add 1/4 cup of water to pan. Simmer for 3 to 5 minutes. Remove pan from heat and add wine and crushed garlic. Stir ingredients and add to pot roast.

Turn Crock-Pot to LOW and cook for 8 hours or until meat is very tender.

Enjoy!

Submitted by: Jacqui G412