While the meat is searing, combine Lipton onion soup mix, water, red wine vinegar, 2 garlic cloves, 2 bay leaves and a touch of ketchup in a small bowl and pour it over a 4 pound boneless chuck roast and roast in a Dutch oven for 2-plus hours.
Preheat oven to 350 degrees. Warm 2 tablespoons olive oil in a Dutch oven over medium high heat.
Mix the garlic powder, salt and pepper together and rub the mixture all over the roast.
Sear the meat until nicely browned on each side, about 3 minutes per side.
While meat is searing, combine the remaining ingredients in a bowl.
After meat is seared on both sides, remove from heat and pour the soup mixture over the meat. Cover with lid and place on middle rack in oven for 2.25 hours.
Calories: 344kcal | Carbohydrates: 6g | Protein: 43g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 126mg | Sodium: 1084mg | Potassium: 720mg | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 0.7mg | Calcium: 43mg | Iron: 4.1mg