Coffee and Vinegar Pot Roast

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.

• Ready In: 4 hrs 30 mins
• Serves: 4
• Yields: 3 pound roast

Ingredients

• 3 -5  lbs  chuck roast or 3 -5  lbs boneless bottom round roast
• 1  cup white wine vinegar
• 2  cups  strong hot black coffee
• 1  cup water
• 2  bay leaves
• 2  tablespoons whole black peppercorns (or combination of white and black)
• 1⁄2 tablespoon salt

Directions

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. 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. 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.