My Coffee-Marinated Pot Roast
- Reviews 3
Ready In: 5 hrs
Serves: 4-8
Ingredients
- 4 -5 lbs boneless beef chuck roast
- 2 tablespoons flour
- 10 baby carrots
- 6 small potatoes
- 2 small onions
- 3 stalks celery
MARINADE
- 8 ounces brewed coffee
- 4 ounces Italian dressing
- 1⁄4 teaspoon salt
- pepper
- garlic, taste
- 2 beef bouillon cubes (dissolved in 1/2 c. hot water)
- 1⁄4 cup Dale's Steak Seasoning (optional)
- 1⁄4 cup Worcestershire sauce (optional)
- 8 ounces canned tomatoes, diced
Directions
- FOR MARINATING: place roast in ziploc bag. Pour marinade ingredients over it. Place in refrig. 8-24 hours, turning once. Remove roast from bag. Save marinade.
- Flour roast and heat in oil just til sides are brown.
- Place in large pan.
- Put cut carrots, potatoes, onions and celery around roast.
- Pour marinade over roast and vegs., reserving 1 cup.
- Add flour to 1 cup of marinade, stir til mixed well, and pour over roast. Cover with aluminum foil.
- bake at 325 for 2 1/2 - 3 hours. YUM!
- May serve with mashed potatoes, green beans, or salad.
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