Coffee and Vinegar Pot Roast
"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."
- Ready In:
- 4hrs 30mins
- Ingredients:
- 7
- Yields:
-
3 pound roast
- Serves:
- 4
ingredients
- 3 -5 lbs chuck roast or 3 -5 lbs 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
- 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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Reviews
-
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. -
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! -
Excellent!! Whole family loved it. Thanks for posting! -
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!! -
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.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
