INGREDIENTS
1- 3 or 4 lb boneless chuck roast
1 package of Lipton Beefy Onion soup mix
1 cup of white vinegar
1 small onion
3 tbsp canola oil
2- 2 1/2 cups of water
pinch of salt...pepper
2lbs of carrots
1 potato for each person
DIRECTIONS
In a dutch oven put 3tbsp of canola oil and warm over med heat....chop onion and place in oil. cook till onion is tender. turn to high heat~ season chuck roast with salt & pepper on both sides and sear meat (to keep juices in) Mix soup mix with vinegar & water pour over roast. once the liquids have come to a low boil ~ lower the heat to low. place carrots & potatoes in same pot and cover. Cook for 2.5 to 3 hrs on low until meat is fork tender & peels. (this usually depends on the size of your roast! You can also do this recipe in a crock pot or a tightly covered pot on your stove.
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