1In a small bowl, mix together salts, pepper and garlic powder; set aside.
2Empty soup into a medium-small bowl; gradually whisk wine & worcestershire sauce into soup; stir in pressed/minced garlic, bouillon cubes & whole bay leaves.
3Pat roast dry with paper towels; sprinkle all sides of roast with the salt mixture.
4Rub all sides of roast with about a tablespoon of vegetable oil.
5To a large skillet, add 1 tablespoon vegetable oil; place skillet over medium-high heat.
6Sear meat in heated skillet for approximately 1 1/2 to 2 minutes on each side, uncovered.
7Remove roast from skillet and place in slow-cooker; scatter onions over roast.
8Pour soup and wine mixture over roast, making sure that bouillon cubes and bay leaves are down in the gravy mixture alongside roast, not on top.
9Cover with lid and cook on low setting for 6 to 8 hours, turning meat over and stirring sauce after the first 3 or 4 hours, if possible.
10Remove bay leaves; serve roast with the gravy (especially good with mashed potatoes!)
11Cover and refrigerate leftovers.
12** Bonus recipe ** MASHED POTATOES:
7-8 medium idaho or russet potatoes, peeled
water to cover
1 tsp salt
6 Tbsp salted butter
1/8 to 1/4 c milk
1. Halfway fill with water, a 3 qt. stainless steel saucepan.
2. Into the pan of water, slice potatoes about 1/4 inch thick.
3. Bring to a boil over medium-high heat, watching carefully to prevent boil-over and stirring from bottom occasionally to prevent sticking.
4. Immediately reduce heat to medium-low and simmer for approximately 7 to 10 minutes, until potatoes break apart easily with spoon.
5. Shut off heat, drain potatoes and return to pan.
6. Add salt and half of the butter.
7. Using a potato masher, mash the potatoes down into the pan to make the pieces smaller. You may use a hand mixer, instead, if you are very careful to use low speed to avoid flying potato chunks!
8. Switch to hand mixer, add the rest of the butter and beat well at medium speed until it starts to become smoother.
9. While continuing to beat, slowly begin adding milk until desired consistency.
10. Continue to beat until all lumps are gone.
11. Taste for seasoning and add more salt if needed (it usually does.) Not recommended, but if desired, add pepper. Keep warm until serving. A pat of butter on top is a nice finishing touch.
12. Cover and refrigerate leftovers. Leftovers, also, may be packaged and frozen. When needed, thaw in the refrigerator and reheat in the microwave.