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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 5 |
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RECIPE REVISED 9/11/05...I have always used coffee in my pot roast, something handed down from my grandmother. It acts as a tenderizer. One day I wanted a creamier broth and added soup to coffee with some other seasonings and it came out delicious! Ingredients:
3 -4 lbs boneless chuck roast |
1 -2 cup brewed black coffee (hot) |
2 -3 cups water |
2 (10 1/2 ounce) cans cream of mushroom soup |
1 medium onion, cut in half |
1 teaspoon salt |
1/2 teaspoon pepper |
1 teaspoon cavender's all purpose greek seasoning |
1 teaspoon minced garlic |
1/2 teaspoon celery seed |
Directions:
1. In dutch oven wisk coffee, water, soup and seasonings well.
2. Add onion and meat. Spoon broth over meat.
3. Place lid and bake at 250 degrees for 4 to 6 hours.
4. Remove from oven and add fresh vegetables like potatos and carrots, replace lid and bake an additional 30 min to an hour.
5. You can also use some of the broth to make gravy.
6. Take 1-2 cup(s) of broth in a small pot bring to boil and using a wire whisk add corn starch mixed well with milk stirring rapidly until thick.
7. A great addition to this meal is homemade hot rolls or bread. If you are a cabbage lover, you can add fresh cabbage in with your veges. 9/11/05 I have revised my recipe due to a negitive responce. I have never really messured ingredients used and today I am making one so I may have fudged some of the figures before hand. Try it! You will like it Ô¿Ô.
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