My Coffee-marinated Pot Roast

Total Time: 5 hrs Preparation Time: 3 hrs Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 -5 lbs boneless beef chuck roast
• 2 tablespoons flour
• 10 baby carrots
• 6 small potatoes
• 2 small onions
• 3 stalks celery
• 8 ounces brewed coffee
• 4 ounces italian dressing
• 1/4 teaspoon salt
• pepper
• garlic, taste
• 2 beef bouillon cubes (dissolved in 1/2 c. hot water)
• 1/4 cup dale's steak seasoning (optional)
• 1/4 cup worcestershire sauce (optional)
• 8 ounces canned tomatoes, diced

Recipe

• 1 for marinating: place roast in ziploc bag. pour marinade ingredients over it. place in refrig. 8-24 hours, turning once. remove roast from bag. save marinade.
• 2 flour roast and heat in oil just til sides are brown.
• 3 place in large pan.
• 4 put cut carrots, potatoes, onions and celery around roast.
• 5 pour marinade over roast and vegs., reserving 1 cup.
• 6 add flour to 1 cup of marinade, stir til mixed well, and pour over roast. cover with aluminum foil.
• 7 bake at 325 for 2 1/2 - 3 hours. yum!
• 8 may serve with mashed potatoes, green beans, or salad.