Lean Chuck Pot Roast

Submitted by Mia Bella

"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."

 

• Ready In: 8hrs 15mins
• Ingredients: 8
• Serves: 6-8

ingredients

• 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

directions

1. 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.

Reviews

[groovey blonde]

YUM! I doubled the sauce. This is so tender! Thank you for sharing this great recipe!

 

[Kricket]

My family loved this! We put it on toasted Deli made hoagie rolls with horseradish cheddar cheese! Yummy!

 

[vrvrvr]

My family flipped for this pot roast. It is much easier than my standard method of browning in hot oil, adding onions and broth to the pot and simmering on the stove for hours. This came together in practically no time. What's easier than tossing it into the crock pot? The flavor was different and delicious with nice zip from the vinegar. Thanks for a very winning recipe!

 

[Suzette Marie]

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!

 

[Pinaygourmet 345142]

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.