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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • 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)..no 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 flavor..you 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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    • on August 06, 2005

      You may not taste the coffee in this pot roast, but there is a vinegar after-taste. Although some loved that flavor, others in the household were turned off by it. Regardless, enough voted to make it again--thanks!!

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    • on March 08, 2005

      This was to die for, The Beau (aka The Picky Eater) agreed! I did a 5 pound roast and between just the two of us, there were no leftovers (oink). I served with Bergy's Lemon New Potatoes #70924, which was a good match. Scheduling problems came up after I started the marinade step and I wound up letting the meat marinate for 3 days but it turned out great! We don't drink coffee, so I didn't have any on hand to brew, but I keep imported instant espresso for baking and made some double strength for the hot black coffee ingredient. That worked out fabulous. I used the cheapest cut of meat I could find ($7!) and it was fork tender. The Beau has demanded I make it again and I've passed along the recipe to a couple of my 'internet-challenged' bachelor friends.

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    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
    68%
    Total Fat 66.6 g
    102%
    Saturated Fat 26.9 g
    134%
    Cholesterol 234.7 mg
    78%
    Sodium 1076.3 mg
    44%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 62.7 g
    125%

    The following items or measurements are not included:

    white wine vinegar

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