This is the Savory Chuck Roast recipe you're asking about. I'm asked for it over and over and am happy to share it. It is not an original, but one I've used since my sister Debbie shared it with me from her Southern Living magazine [2000].
Once you've made it, you will have a hard time trying another. It has been shared with and saved by so many I've lost count.
Ingredients
1 (3 lb) boneless chuck roast trimmed
2 Tbl white vinegar
1 tsp garlic salt
1/4 cup all-purpose flour
2 Tbl olive oil
1 envelope Lipton Dry Onion-Mushroom soup mix
3/4 cup sherry
1/4 cup brewed coffee
1 cup sliced mushrooms (optional)
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. Bake, covered, at 350° F. for 3 hours. Serve with steamed veggies.
CROCKPOT METHOD: After browning meat place remaining ingredients in crockpot and cook on high for 2 hours, reduce temperature to low; cook for an additional 7 hours.
VARIATION 3lb boneless chuck roast, trimmed
2 Tbsp white vinegar
2 cloves of garlic, thinly sliced
1/4 cup flour
2 Tbsp olive oil
1 pkg Lipton Dry Onion Soup
1/4 cup dry red wine, such as Merlot, Malbec or Burgundy
1/4 cup brewed strong coffee
1 cup sliced fresh mushrooms
1 onion, chopped
2 to 3 ribs celery, chopped
2 to 3 carrots, chopped
2 to 3 russet potatoes, chopped
Pre-heat the oven to 350 degrees.
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 in a Dutch oven over medium-high heat.
In a bowl, stir together soup mix, wine, and coffee and pour over the roast. Add sliced mushrooms.
Bake covered at 350 degrees for 2 hours. Add other veggies and cook an additional hour.
CROCK POT: follow same directions for crock pot shown above, but add all veggies to bottom of pot before adding meat, etc.
