1 (3-pound) boneless chuck roast, trimmed
2 tablespoons white vinegar
1 teaspoon garlic salt
1/4 cup all-purpose flour
2 tablespoons olive oil
1/2 (1.8-ounce) package dry onion-and-mushroom soup mix
3/4 cup sweet sherry
1/4 cup brewed coffee
1 cup sliced fresh mushrooms
Rub roast with vinegar. Cut 8 to 10 slits in roast; sprinkle garlic salt into slits. Dredge roast in flour.
Brown roast on all sides in hot oil in a Dutch oven over medium-high heat.
Stir together soup mix, sherry, and coffee; pour over roast. Add sliced mushrooms.
Bake, covered at 350 for 3 hours. Serve with steamed cabbage and carrots and parleyed rice.
Slow Cooker Method: Cut roast into 3 roughly equal pieces. Place in a slow cooker with remaining ingredients. Cook on HIGH 2 hours; reduce temperature to LOW, and cook 7 hours.
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