Coffee and Vinegar Pot Roast Recipe #79523
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.
by sugarpea
4½ hours | 30 min prep
SERVES 4 , 3 pound roast
- 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
- Refrigerate and marinate roast in plastic bag with vinegar, 24-48 hours; remove meat and set marinade aside; pat dry with paper towels.
- 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.
- 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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5 stars