Jivin' Java Roast
1 (3-pound) boneless chuck roast, trimmed
12 garlic cloves
1 cup white vinegar
2 Tablespoons vegetable oil
4 cups strong brewed coffee
4 cups water
1 1/2 teaspoons salt
1 teaspoon pepper
Cut small slits in roast at 1-inch intervals; insert garlic in slits. Place roast in a large shallow dish or zip-top plastic bag; add vinegar. Cover or seal, and chill 24 hours.
Remove roast from marinade, discarding marinade.
Brown roast on all sides in hot oil in a large Dutch oven; add coffee and water, and bring to a boil. Cover, reduce heat, and simmer 21/2 hours. Sprinkle with salt and pepper, and simmer 30 more minutes or until very tender. Serve with pan drippings.
Yield: 4 to 6 servings.
Submitted by sooz
Beef Dishes
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