Roast

This is an adaptation from Paula Deen. While it's a roast recipe, it's also good with pork chops. Mmmmmm.

hunk of meat
salt
pepper
garlic powder
onion
garlic
1 can cream of mushroom soup
1/4 C. red/marsala cooking wine
2 Tbsp. beef bouillon (or 2 cubes)
3/4 C. water
1 bay leaf

season the meat all over with salt, pepper and garlic powder. Sear it in a hot pan, getting all the sides nice and golden. Then transfer to slow cooker or roasting pan, depending on your method of cooking.

combine soup, wine, boullion and water. Pour over the meat. Add bay leaf.

Cook for 7ish hours in slow cooker or 2-3 hours in oven (though I don't know what temp. since that's not how I make it.)

The gravy from this is crazy good, so you'll want to be sure to serve it with some mashed or roasted potatoes and carrots.