Coffee and Vinegar Pot Roast

From: Chef #1550835

On Feb 12, 2010

A good old fashioned recipe but is missing the important step(at least I think it is) of putting 1/2" inch deep slits all over roast and stuffing them with onions and garlic. Also the vinegar can be white(cheapest),apple cider, Rice wine,or white wine, they all work well but the last two are expensive and you are throwing it out anyway. I also omit the Bay leaf(not in original recipe)..no salt or pepper till the very last 10 minutes. This is from the old Heloise Helping Hints from the 70's or 60's. I add 1 teaspoon of Ajinomoto to the recipe to really perk up the flavor..you can buy it here under the brand name Accent. Also some drops of Worcestershire Sauce help but are not needed. A tablespoon of Cooking Sherry near the end is also helpful but not necessary. I am a flavor freak and like a lot of taste but this recipe is very good just as is.

From: fishywitch

On Aug 8, 2008

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

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!

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!!