I had family visiting this weekend and one of the meals I made for them was this roast. I had forgotten how much I loved this dish until I made it again. The gravy is so yummy and the fresh mushrooms just melt in your mouth! You won't even need a knife to cut this roast! It will fall apart as you try to get it from the pot to your serving platter.
The whole house smells like Sunday Dinner when this starts cooking!
1 ( 3lb.) boneless chuck roast
2 Tablespoons white vinegar
1 teaspoon garlic salt
1/4 cup All-Purpose flour
2 Tablespoons olive oil
1/2 pkg. dry onion & mushroom soup mix
3/4 cup cooking sherry
1/4 cup strong brewed coffee
1 cup fresh mushrooms, sliced
Rub roast all over with vinegar. Cut 8-10 slits into roast; sprinkle garlic salt into the slits.
Mix together soup, sherry and coffee and pour over roast in crockpot.
Cook on High for 2 hours and then on Low for 7 hours in a crockpot --OR -- at 350 degrees for 3 hours covered in conventional oven.
*** To thicken gravy, place pot with gravy on burner of stove. Mix approximately 1 Tablespoon cornstarch with 1/4 cup water and add to gravy. Heat over medium heat stirring constantly until desired consistency. ( If gravy starts to thicken more than desired, add small amounts of water until desired consistency is reached. )
Note: I double the amounts of cooking sherry, soup mix and brewed coffee because my family likes a lot of gravy.