INGREDIENTS | SERVES 6–8
- 3-pound chuck roast
- Salt and pepper to taste
- Powdered garlic to taste
- 3 tablespoons olive oil
- ¼ cup red wine
- 2 (12-ounce) cans cola
- 2 (10.75-ounce) cans cream of mushroom soup
- 1 package dry onion soup mix
Dry the meat with a paper towel before seasoning. Season the meat with salt, pepper, and garlic powder on all sides.
In a skillet over medium-high, sear the roast 1–2 minutes in hot olive oil on each side until the roast is brown and crisp. Once seared, put the roast in the slow cooker.
Deglaze the skillet as follows: Pour the red wine into the skillet with the heat on high. Bring it to a boil as you scrape the bottom of the pan removing the browned bits from the roast. Once the browned bits have mixed in with the wine, remove from heat.
To the skillet add cola, cream of mushroom soup, and dry onion soup mix. Mix well and pour over roast in the slow cooker.
Cover the slow cooker and cook on low for 6–8 hours. Remove and cool. Slice the roast and freeze with the sauce.
Defrost in the refrigerator overnight.
Place slices in a baking dish. Pour the juice over the top and cover tightly.
Put in oven at 300°F for 30–40 minutes until meat reaches 200°F.
Calories: 529 | Fat: 33g | Protein: 37g | Sodium: 1002mg | Carbohydrates: 19g | Fiber: 0g