Bringing flavor, pizazz and panache to cooking

This is delicious! Larry found the original recipe in Southern Living and has altered it to become his own. It is one of the best roasts I have ever had!

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.


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