Pot Roast over Noodles

Ingredients

• 1 (3 pound) chuck or pot roast
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 cup Burgundy or other red wine
• Couple dashes Kitchen Bouquet (optional)
• 1 large onion, finely chopped
• 1 small clove garlic, crushed
• 2 tablespoons finely chopped parsley
• Salt and pepper
• Cooked egg noodles

Instructions

1. Place meat in Dutch oven or small roaster.
2. Blend soup, wine and Kitchen Bouquet. Pour over meat.
3. Add onion, garlic, parsley, salt and pepper.
4. Cover and bake at 325 degrees F for about 4 hours. During last hour of baking, add carrots.