Paula Deen's Pot Roast

1 (3 lb.) boneless chuck roast
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 c. vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. Chardonnay (or 12 oz. bottle of beer)

Sprinkle roast on all sides with salt, pepper, and garlic powder. Using a skillet over high heat, sear roast in oil until brown. Place roast in crock pot, and add onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add Chardonnay and a small amount of water. Cook on low for 8 hours.