Ranchers Pot Roast

Submitted by ellie_

"This requires 24 hour refrigeration time (not in prep time) Recipe source: Simply Simpatico - a community cookbook"

 

• Ready In: 23mins
• Ingredients: 11
• Serves: 6-8

ingredients

• 1 (3 -4 lb) beef brisket or (3 -4 lb) boneless bottom round roast
• 2 garlic cloves, cut into silvers
• 1 onion, sliced
• 1 cup vinegar
• 3 tablespoons bacon drippings or 3 tablespoons salad oil
• 2 cups coffee
• 2 cups water
• 1 lb carrot, peeled and quartered
• 12 small white onions
• salt
• pepper

directions

1. With a sharp knife make slits in the meat and insert garlic.
2. Place meat in a bowl and place onion on top of meat and pour vinegar over.
3. Refrigerate 24 hours, turning occasionally.
4. Drain and discard vinegar.
5. Pat roast dry.
6. Heat oil or bacon drippings in a dutch oven or large skillet and brown meat. Pour off excess oil and add coffee and water. Bring to a boil, cover and simmer for 3 hours or until tender.
7. After 2 hours (or 1 hour before end of cooking time) add carrots and onions and season with salt and pepper.
8. If desired, gravy can be thickened with 2 tablespoons flour mixed with 1/4 cold water.
9. Serve over noodles, if desired.

Reviews

[mary winecoff]

Very good. I used bacon drippings to brown the roast. It fell apart when I removed it from the coffee/water. I did not make any gravy just poured some juice over the whole roast. Make sure you do salt and pepper it...my kids said it needed it and I forgot before I put it on the table.