Crockpot Pot Roast

This recipe can be dairy-free. The ingredients I've used and listed by name are dairy-free, but you need to read labels yourself, especially if you're cooking for someone with allergies.

1 boneless chuck roast (3-4 lbs or more)
Salt & pepper to taste
1 TBS Italian herb mix
1 TBS cooking oil
Red wine (about half a cup)
8 oz sliced button mushrooms
1 can Great Value Beef Gravy (Wal-Mart brand) OR Campbells Golden Mushroom Soup OR Campbells Beefy Mushroom Soup OR Campbells Beef Broth

Rub beef with salt, pepper and Italian herb mix. Heat oil in a large skillet over medium-high heat. When it is lightly smoking, add the meat to the pan. Do not move the meat, but let it sit and caramelize on one side. When the meat will lift easily from the pan (after a few minutes), flip and repeat on the other side. When seared on reverse, add meat to the crockpot. Turn stove off, pour wine into hot pan to deglaze. Scrape up all the bits of fond in the pan and allow the wine to thicken. Pour wine/fond mixture over meat. Add mushrooms, and cooking soup to crockpot. Cook on high for 6-8 hours, or until meat falls apart.

You may also add sliced or chunked carrots, potatoes and onions to the crockpot.

To eat leftovers (if there are any!), heat meat and liquid on the stove. Add a little water to thin the liquid. Simmer on low-medium until heated through. Add 4-8 oz of Tofutti brand Better than Cream Cheese or Better than Sour Cream for a stroganoff-like mixture. Serve over rice or pasta.