Crock Pot Chuck Roast -

3 lb. boneless chuck roast trimmed
2 T. white vinegar
1 tsp. garlic salt
1/4 c. all-purpose flour
2 T. olive oil
1 envelope Lipton Dry Onion-Mushroom soup mix
3/4 c. sherry
1/4 c. brewed coffee
1 c. sliced mushrooms (optional)
VARIATION:
3 lb. boneless chuck roast, trimmed
2 T. white vinegar
2 garlic cloves, thinly sliced
1/4 c. flour
2 T. olive oil
1 pkg. Lipton Dry Onion Soup
1/4 c. dry red wine (Merlot, Malbec or Burgundy)
1/4 c. brewed strong coffee
1 c. sliced fresh mushrooms
2 onions, peeled and quartered
2 to 3 carrots, peeled and chunked
2 to 3 russet potatoes, cut into chunks

Once you’ve made this roast, you will have a hard time trying another. This roast was shared by someone many years ago, and has been a favorite, she also shared the variation to the recipe! Enjoy!

1. Rub roast with vinegar. Cut 8-10 slits in roast and sprinkle with garlic salt in slits. Dredge roast in flour; brown on all sides in hot oil over medium heat.

2. Combine soup mix, sherry and coffee; pour over roast. Add mushrooms.

3. After browning meat place remaining ingredients in crock pot and cook on High for 2 hours, reduce temperature to Low and cook for an additional 7 hours.

VARIATION:
1. Rub roast with vinegar. Cut 8-10 slits into the roast and put garlic slices into the slits. Dredge roast in flour. Brown all sides in hot oil over medium-high heat.

2. In a bowl, stir together soup mix, wine, and coffee and pour over the roast. Add sliced mushrooms.

3. Add all veggies to bottom of pot. After browning meat place remaining ingredients in crock pot; cook on High for 2 hours, reduce temperature to Low and cook for an additional 7 hours.

Happy Crocking!

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Love,
Crock Pot Girl

Nutricianal Value is for the Variation with the vegetables!