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Nutrition Facts
Serving Size 1 (572g) Recipe makes 4 servings The following items or measurements are not included below: 1 cup white wine vinegar
Calories 868
Calories from Fat 599		(68%)
Amount Per Serving		%DV
	Total Fat 66.6g	102%
	Saturated Fat 26.9g	134%
	Monounsaturated Fat 28.3g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 234mg		78%
Sodium 1076mg		44%
Potassium 1097mg		31%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 62.7g		125%
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Coffee and Vinegar Pot Roast

Recipe #79523 | 4½ hours | 30 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: sugarpea
Dec 23, 2003

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.

SERVES 4 , 3 pound roast (change servings and units)

Ingredients

3-5 lbs chuck roast or 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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Featured Reviews for This Recipe

From: fishywitch

On Aug 8, 2008

Excellent!! Whole family loved it. Thanks for posting!

0 people found this review helpful

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From: bikerchick

On Mar 8, 2005

This was to die for, The Beau (aka The Picky Eater) agreed! I did a 5 pound roast and between just the two of us, there were no leftovers (oink). I served with Bergy's Lemon New Potatoes #70924, which was a good match. Scheduling problems came up after I started the marinade step and I wound up letting the meat marinate for 3 days but it turned out great! We don't drink coffee, so I didn't have any on hand to brew, but I keep imported instant espresso for baking and made some double strength for the hot black coffee ingredient. That worked out fabulous. I used the cheapest cut of meat I could find ($7!) and it was fork tender. The Beau has demanded I make it again and I've passed along the recipe to a couple of my 'internet-challenged' bachelor friends.

1 person found this review helpful

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From: Kittysmith

On May 18, 2004

My mom used to make this in the 1960ies and called it "Peking Roast." The only major difference is that we cut slits in the meat and tuck loads of sliced onions and garlic into them. We leave the rosat intact until serving. This makes the most delicious black gravy that you've ever had and is perfect on mashed potatoes. It is THE only roast I like and will make. Try it!

2 people found this review helpful

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From: ladyfingers

On Aug 6, 2005

You may not taste the coffee in this pot roast, but there is a vinegar after-taste. Although some loved that flavor, others in the household were turned off by it. Regardless, enough voted to make it again--thanks!!

1 person found this review helpful

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