1 (3 lb.) boneless chuck roast, trimmed
2 tbsp. white vinegar
1 tsp. garlic salt
1/2 c. all-purpose flour
2 tbsp. olive oil
1 (1.8 oz.) pkg. dry onion and mushroom soup mix
1 1/4 c. sweet sherry
1/2 c. brewed coffee
1 1/2 c. sliced fresh mushrooms

Rub roast with vinegar. Cut 8 to 10 slits in roast; sprinkle garlic salt into slits. Dredge roast in flour. Brown roast on all sides in hot oil. Stir together soup mix, sherry, coffee, 1 cup water and mushrooms; pour over roast. Heat until warmed.

Bake, covered, at 350°F for 3 hours or until roast is fork-tender. Note: If desired, 1 pound baby carrots and 6 medium-sized potatoes, quartered, can be added the last hour of cooking time.