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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

Tag Cloud

%d bloggers like this: