Prep 15 mins
Cook 8 hrs
This recipe came from our church cookbook. It is a family favorite in our house and so easy to prepare! The gravy is great with mashed potatoes.
- 3 lbs lean chuck roast
- 1⁄4 cup red wine vinegar
- 1⁄4 cup vegetable oil
- 1⁄4 cup ketchup
- 4 tablespoons soy sauce
- 1 teaspoon dried rosemary leaves
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon dry mustard
- Place roast in crock pot. Mix vinegar, oil, ketchup, soy sauce, rosemary, garlic powder and dry mustard. Pour over roast. Cook 6-8 hours, depending on the size of your crockpot.
As another review said, the vinegar scared me a little...but the result was fabulous! We doubled the recipe so we could have lots of left overs. I served it with hot bisuits, garlic smashed red potatoes and honey carrots - the entire family loved it! The only change I made was to use fresh rosemary. With the left overs, I made french dip sandwiches - my DH said they were the best french dip sandwiches he'd ever tasted - better than any restaurant! I stuffed toasted ciabatta (how do you spell that - pronounced like chi-botta) hoagie rolls with warmed up left over roast and melted swiss cheese - served with au jus - delish! Thanks for an absolutely wonderful couple of meals Mia! It's a keeper!
The vinegar scared me at first, but it was quite surprising how well the flavours worked together, it turned out so wonderfully. Super fork tender melt in your mouth, it was just lovely, thank you for posting this.
This just couldn't be easier and it is delicious! I agree with the previous comments that the aroma while cooking is very enticing and the flavor is just as good. I strained the broth after I took the meat out and reduced it just a bit on the stove then added just a little cornstarch dissolved in water to thicken the sauce. It makes lots of sauce for your potatoes or noodles or whatever. Very yummy!