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Chuck Roast Recipe

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This recipe for Chuck Roast, by , is from NBCC Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cindy Seay


3-pound boneless chuck roast
1 tbs salt
1 tsp ground pepper
2 tbs olive oil
1/4 cup balsamic vinegar
2 cups beef stock
1 pouch dried onion soup.

Season both sides of the roast with the salt and pepper.

In a heated skillet.
Add olive oil and sear both sides of the roast, about 3-5 minutes per side.
Remove the roast from the pan and place it in your slow cooker. Pour the balsamic vinegar, beef stock and onion soup.

Cook on high for 4 hours or 8 hours on low.
When it is done the meat will pull apart with barely any effort.
Use 2 forks to break the roast into chunks.

Serve and enjoy!




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