Sunday Pork Roast

    1 (3-pound) boneless pork roast
    1 teaspoon salt
    1/4 teaspoon black pepper
    1/4 teaspoon garlic powder
    1/4 cup vegetable oil
    1 onion, thinly sliced
    3 bay leaves
    3 or 4 chicken bouillon cubes, crushed
    2 garlic cloves, crushed
    1 (10 3/4-ounce) can condensed cream of mushroom soup
    1/2 cup white wine

Sprinkle pork roast on all sides with salt, pepper, and garlic
powder. Using a skillet over high heat, sear roast until brown in
oil. Place roast in a slow cooker, and layer onions, bay leaves,
crushed bouillon cubes, garlic, and cream of mushroom soup. Add
the white wine and cover with enough water to cover all of the
ingredients. Cook on the low setting for 8 hours.