1 (2-pound) boneless chuck roast
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
1 (10 3/4-ounce) can cream of mushroom soup
2 tablespoons Worcestershire sauce
1 cup of beef broth
Preheat oven to 350 degrees F.
Rub salt, pepper, and garlic powder into the roast on both sides. Place the meat in a roaster pan. Add onions and garlic cloves to roaster pan with meat and bay leaves.
Combine the mushroom soup, Worcestershire sauce and beef broth into a bowl. Pour over the roast.
Cover pan with foil and bake for 3 hours or until tender.