Savory Chuck Roast
photo by ArtistsFoodPalette 
- Ready In:
- 3hrs 25mins
- Ingredients:
- 9
- Serves:
ingredients
- 1 (3 lb) boneless chuck roast
- 2 tablespoons white vinegar
- 2 teaspoons garlic salt
- 1⁄4 cup flour
- 2 tablespoons olive oil
- 1 package onion and mushroom soup mix
- 1 1⁄2 cups sweet sherry
- 1⁄2 cup brewed coffee
- 1 cup halved fresh mushrooms
directions
- Cut 8-10 slits in roast, sprinkle with vinegar and garlic salt then dredge in flour.
- Brown roast on all sides in hot oil.
- Transfer to baking pan or slow cooker.
- Stir together soup mix, sherry and coffee.
- Pour over roast.
- Add mushrooms.
- Bake at 350 for 3 hours.
Questions & Replies
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Reviews
- Thank you Virginia for an easy and delicious recipe!! I used fresh garlic in this and doubled the mushrooms. The gravy was exceptionally good! I let it cook in the oven for about 4 hours, at 325*. It was moist and tender. Will make this again!
- I didn't have onion/mushroom so just used the onion. Also, did not have sweet sherry, so used merlot and added a couple of bay leaf. It was great!!! Thanks for the great recipe!!
- It was the best chuck roast I've ever had. My husband loved it and my children, who normally would not eat anything like a roast, liked it. White vinegar is listed as an ingredient, however, there is no mention of it in the directions. I stirred it in with the soup mix, sherry, and coffee. I assume that was correct because it sure was good!
- This was a good and simple recipe. I added more mushrooms and used half sherry and half maderia. Excellent and abundant gravy. Glad you posted this Virginia.
- This recipe is fantastic. I have tried so many pot roast recipes and the all turned out tough. I didn't know pot roast could be hard to chew. Now I have a recipe that tastes great every time.
Tweaks
- This recipe is also good if you substitute thick loin pork chops for the meat and then adjust your baking time. I baked the chops for about 1 1/2 hours. I loved this recipe with both the chuck roast or pork chops. Thank you again Virginia.
- This came out great. I used apple and cranberry juice with a splash of orange juice in place of the sweet sherry. Doubled the mushrooms and cooked on crock pot high for 2 or 2 1/2 hours and then switched to low for another two. Strained the gravy though a separator and then added just a tad of cornstarch and flour mixed with cold water and it made a GREAT gravy. My roast was about three pounds but I cut off probably 3/4 of a pound of fat. Will make this again!
- Very Very good. My husband moaned when he tried it! I Substituted the garlic salt for real garlic, I used beef boullion and sauteed onions for the soup mix (I prefer 'real' ingredients'). And i used balsamic vinegar, its what I had. Very very good.
- FANTASTIC!! I used beef broth instead of the wine and skipped the vinegar. Amazingly easy and fantastic gravy! Will make again and again! I cooked in the crock pot.
- I've made this several times now, and it is a hit with everyone. Most recently, I substituted Blackberry wine and canned mushroom pieces/stems instead of sherry/fresh mushrooms as called for in the recipe. I choose to cook it in the crockpot and it works great. This makes one of the best gravies that I have ever tasted. Thanks for sharing this recipe, Virginia!
RECIPE SUBMITTED BY
Virginia Chandler
United States
