Cooking Time:
9 hoursServings:
7
Ingredients
3 lb. boneless chuck roast trimmed or Roast of your choice2 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
1/2 c. onion, diced
1 c. sliced mushrooms (optional)
VARIATION:
3 lb. boneless chuck roast, trimmed or Roast of your choice
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!
- 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.
- Combine soup mix, sherry and coffee; pour over roast. Add mushrooms.
- After browning meat place remaining ingredients in slow cooker and cook on High for 2 hours, reduce temperature to Low and cook for an additional 7 hours.
VARIATION:
- 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.
- In a bowl, stir together soup mix, wine, and coffee and pour over the roast. Add sliced mushrooms.
- Add all veggies to bottom of crock. After browning meat place remaining ingredients in slow cooker; cook on High for 2 hours, reduce temperature to Low and cook for an additional 7 hours.
Happy Crocking!
For over 450 more Slow Cooker recipes, click here to get my eBook!
XOXO,
Jenn
Nutricianal Value is for the Variation with the vegetables!
