Monday, November 14, 2011
Will you share your roast recipe?
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.
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.