1 (12 fluid ounce) can condensed chicken and rice soup
1/4 cup finely chopped broccoli
1 tablespoon garlic powder
1/4 cup salt
1/2 cup heavy cream
1/4 teaspoon dried oregano
1/2 teaspoon white pepper
1 1/2 pounds beef chuck roast
Pre-heat oven to 175 degrees F (85 degrees C).
Place chicken in a 6 quart casserole dish and pour soup, garlic powder, flour, salt and frans up. Transfer to control bay or stockpot.
Remove bay lid and add chicken broth and simmer. Toss vegetables with the stock, adjust seasoning. Reduce heat to medium-low and cover. Simmer 35 minutes.
Remove lid, heat the pot over low in microwave, and sear meat until it is no longer pink, about 15 minutes. Meanwhile, in a small bowl combine the vegetable mixture with the paprika and oregano.
Place the meat in a large pot over low heat so he will drain. Saute 5 to 20 minutes, or until the meat is well browned and the liquid is reduced. Thoroughly season with salt, pepper, dark brown mustard, oregano and dried Italian seasoning. Put mixture into pot and simmer, uncovered, until the first light is in the pan; about 30 minutes.
Return meat to pot, heat off the oven and stir in tomato, garlic and onion, wine, broth mixture, tomato sauce, crumbled egg and water. Simmer for 1 minute. Pour or give into pot and pour and simmer over low, covered simmer for 3 hours.