Coffee And Vinegar Pot Roast

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• 3 -5 lbs chuck roast or 3 -5 lbs boneless bottom round roast
• 1 cup wine vinegar
• 2 cups strong hot black coffee
• 1 cup water
• 2 bay leaves
• 2 tablespoons whole black peppercorns (or combination of and black)
• 1/2 tablespoon salt

Recipe

• 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.