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    You are in: Home / Recipes / Coffee and Vinegar Pot Roast Recipe
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    Coffee and Vinegar Pot Roast

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    sugarpea's Note:

    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.

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    Serves: 4


    pound r ...

    Units: US | Metric


    1. 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. 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. 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.

    Ratings & Reviews:

    • on February 12, 2010


      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) 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 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.

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    • on May 18, 2004


      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!

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    • on August 08, 2008


      Excellent!! Whole family loved it. Thanks for posting!

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    Read All Reviews (5)


    Nutritional Facts for Coffee and Vinegar Pot Roast

    Serving Size: 1 (572 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 868.8
    Calories from Fat 599
    Total Fat 66.6 g
    Saturated Fat 26.9 g
    Cholesterol 234.7 mg
    Sodium 1076.3 mg
    Total Carbohydrate 0.0 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 62.7 g

    The following items or measurements are not included:

    white wine vinegar

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