{Fall Comfort Food} Melt in Your Mouth Pot Roast

We are suckers for a warm, slow cooker meal on cold winter days.  Changing our dinner menu up as the seasons change is one of my most favorite things.  Summer is for the grill and winter is for the dutch oven...and a dutch oven hasn't been seasoned yet if it hasn't made you a fall-apart pot roast.  Good news is...I have the PERFECT recipe for you!

4-pound chuck roast
Roast Rub: 1/3 cup flour, 1 tablespoon tony's seasoning, 2 teaspoons kosher salt.
2 tablespoons of olive oil

1 yellow onion, chopped
3 cloves of garlic, chopped

3 cans golden mushroom soup
1 box of Lipton Onion Soup (both packets)
4 tablespoons Worcershire Sauce
1/2 cup cabernet
1 cup of coffee

1. Preheat the oven to 350 degrees. In the dutch oven, saute the chopped onion and garlic until translucent.  Remove from dutch oven and set aside.

2. Coat the roast in the roast rub all over.  {add additional oil if necessary} Brown in the dutch oven on medium heat.  Add the sauteed garlic and onion, then set the dutch oven with roast aside.

3.  In a large bowl, mixed together the wet ingredients.  When thoroughly combined, pour the gravy over the roast. Cover the dutch oven.

4.  Bake for 45 minutes per pound.

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