Ingredients
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4 -5 lbs boneless beef chuck roast
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2 tablespoons flour
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10 baby carrots
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6 small potatoes
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3 stalks celery
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8 ounces brewed coffee
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4 ounces Italian dressing
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1/4 teaspoon salt
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pepper
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garlic, taste
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2 beef bouillon cubes (dissolved in 1/2 c. hot water)
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1/4 cup Dale's Steak Seasoning
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1/4 cup Worcestershire sauce
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2 small onions
Instructions
- FOR MARINATING: place roast in ziploc bag. Pour marinade ingredients over it. Place in refrig. 8-24 hours, turning once. Remove roast from bag. Save marinade.
- Flour roast and heat in oil just til sides are brown.
- Place in large pan.
- Put cut carrots, potatoes, onions and celery around roast.
- Pour marinade over roast and vegs., reserving 1 cup.
- Add flour to 1 cup of marinade, stir til mixed well, and pour over roast. Cover with aluminum foil.
- bake at 325 for 2 1/2 - 3 hours. YUM!
- May serve with mashed potatoes, green beans, or salad.