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 – 3 ribs Celery, chopped
2 – 3 Carrots, chopped
2 – 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.