This is the roast my family loves. VERY tender and YumMY! I like to marinate it overnight, but it doesn't have to be. Two hours would be enough. Hope you enjoy as much as my sweet family does. :o)

Ingredients

4 serv.

boneless beef chuck roast↗4 -5 lbs
flour↗2 tablespoons
baby carrots↗10
small potatoes↗6
small onions↗2
stalks celery↗3
MARINADE
brewed coffee8 ounces
Italian dressing4 ounces
salt↗1⁄4 teaspoon
pepper↗
garlic↗
taste
beef bouillon cubes (dissolved in 1/2 c. hot water)↗2
Dale's Steak Seasoning1⁄4 cup
optional
Worcestershire sauce↗1⁄4 cup
optional
ounces canned tomatoes, diced8

Step-by-step instructions

1
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.
2
Flour roast and heat in oil just til sides are brown.
3
Place in large pan.
4
Put cut carrots, potatoes, onions and celery around roast.
5
Pour marinade over roast and vegs., reserving 1 cup.
6
Add flour to 1 cup of marinade, stir til mixed well, and pour over roast. Cover with aluminum foil.
7
bake at 325 for 2 1/2 - 3 hours. YUM!
8
May serve with mashed potatoes, green beans, or salad.

Source: food.com

Original recipe ↗

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