Ranchers Pot Roast

Total Time: 23 mins Preparation Time: 20 mins Cook Time: 3 mins

Ingredients

• Servings: 6
• 1 (3 -4 lb) beef brisket or 1 (3 -4 lb) boneless bottom round roast
• 2 garlic cloves, cut into silvers
• 1 onion, sliced
• 1 cup vinegar
• 3 tablespoons bacon drippings or 3 tablespoons salad oil
• 2 cups coffee
• 2 cups water
• 1 lb carrot, peeled and quartered
• 12 small onions
• salt
• pepper

Recipe

• 1 with a sharp knife make slits in the meat and insert garlic.
• 2 place meat in a bowl and place onion on top of meat and pour vinegar over.
• 3 refrigerate 24 hours, turning occasionally.
• 4 drain and discard vinegar.
• 5 pat roast dry.
• 6 heat oil or bacon drippings in a dutch oven or large skillet and brown meat. pour off excess oil and add coffee and water. bring to a boil, cover and simmer for 3 hours or until tender.
• 7 after 2 hours (or 1 hour before end of cooking time) add carrots and onions and season with salt and pepper.
• 8 if desired, gravy can be thickened with 2 tablespoons flour mixed with 1/4 cold water.
• 9 serve over noodles, if desired.