4 Reviews of Coffee and Vinegar Pot Roast

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: 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.

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!!

From: fishywitch

On Aug 8, 2008

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