Coffee and Vinegar Pot Roast |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 50 |
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Improbably delicious pot roast made with burned meat and strong black coffee. You won't taste the coffee in this fork tender dish. It's made with a vinegar marinade, so allow 24-48 hours to marinate. From Rozanne Gold, a favorite cookbook author. Ingredients:
3 -5 lbs chuck roast or 3 -5 lbs boneless bottom round roast |
1 cup white wine vinegar |
2 cups strong hot black coffee |
1 cup water |
2 bay leaves |
2 tablespoons whole black peppercorns (or combination of white and black) |
1/2 tablespoon salt |
Directions:
1. Refrigerate and marinate roast in plastic bag with vinegar, 24-48 hours; remove meat and set marinade aside; pat dry with paper towels.
2. Brown the roast in a heavy pot until nearly burned on both sides; add the coffee and water and scrape up any browned bits; add bay leaves, peppercorns and salt.
3. Simmer until tender, about 3 1/2 hours, turning several times; remove meat from pot; add reserved marinade and reduce to about 3 cups; season with salt and pepper to taste; thinly slice the roast and return it to the pot; reduce heat to low and cook another 30 minutes.
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