How to make it

  • Heat a skillet over high heat.
  • Put the chuck roast in the skillet (there should be enough fat/liquid in the roast, so no need for oil) and brown the roast 3-4 minutes per side.
  • Once the roast is browned, set the meat aside for a few minutes.
  • Finely chop the onion and the garlic.
  • Move the garlic over to the skillet and brown in the remnants of the roast.
  • Cut the carrots and potatoes and place them in a pot or crock-pot.
  • Cut the chuck into bite-size chunks and place on top of the carrots and potatoes.
  • Place the onions and garlic on top of the beef.
  • Mix the broth, vinegar, cooking wine, hot sauce, salt and pepper then pour over the meat and vegetables. It should come up just below them (add a bit of water if it doesn't).
  • Put the crock pot or stove-top on low and let the soup simmer for 5 hours or until the potatoes and carrots are tender.
  • Remove from heat and add the 1 cup of instant oatmeal and stir it into the soup.
  • Let sit for 5 minutes so the oatmeal can thicken the broth.
  • Serve and eat.

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  • dfangel 10 years ago
    mmmm sounds good
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  • shandy 10 years ago
    WoW! I am impressed,and you used oatmeal for a thickening agent? Yum! I have found that I love balsamic vinegar and I am always surprised at how each one tastes a great deal different from the other. Keep experimenting. . .and thank you for the great post. :D
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  • mrtnzangel8 10 years ago
    This sounds really good!
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