Coffee And Vinegar Pot Roast Recipes

Steps:

• Refrigerate and marinate roast in plastic bag with vinegar, 24-48 hours; remove meat and set marinade aside; pat dry with paper towels.
• 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.
• 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.

Steps:

• Preheat oven to 325°F.
• In a large Dutch oven, heat 2 teaspoons olive oil over medium heat. Sauté the onions and garlic until softened, about 10 minutes. Remove from pan and set aside.
• Heat the remaining oil over medium-high heat and brown the beef on all sides. Spoon the onions around the roast and pour in the coffee and broth. Add the salt, pepper, thyme and bay leaf. Bring to a boil and cover. Put the pot into oven and cook 1 hour and 40 minutes. Baste occasionally.
• Remove the roast from pan and let rest 15 minutes.
• Remove the onions from the pan with a slotted spoon and set aside. Discard the bay leaf; degrease the liquid.
• Mash together the butter and flour.
• Bring the liquid to a boil and slowly whisk in the butter mixture. Simmer the sauce 10 minutes; it should be slightly thickened. Stir in the onions and vinegar; check the seasonings.
• Carve the roast thinly and serve with the onion sauce.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
• Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.

Steps:

• In a large shallow dish, combine vinegar and 2 garlic cloves. Add roast; turn to coat. Cover and refrigerate overnight, turning occasionally., Drain roast, discarding marinade. Pat roast dry; sprinkle with salt and pepper. Place roast in a 5- or 6-qt. slow cooker; add coffee, broth, onion and remaining garlic. Cook, covered, on low until meat is tender, 6-7 hours., Remove roast and keep warm. Strain cooking juices, discarding onion and garlic; skim fat. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high until gravy is thickened, 30 minutes. Slice roast; serve with mashed potatoes and gravy.

Steps:

• Place half of the onions in a 5-qt. slow cooker. Top with garlic and half of the beef. Top with remaining onion and beef. Combine coffee and soy sauce; pour over beef. Cover and cook on low until meat is tender, 9-10 hours. , Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high until gravy is thickened, 30 minutes.

Steps:

• Preheat slow cooker to low setting OR preheat oven to 350 degrees F (175 degrees C).
• Using a sharp knife, make 5 or 6 deep slits around the top and side of the roast. Push the whole cloves of garlic down into the slits. Place the meat in a slow cooker OR a 10x15 inch roasting pan and pour the coffee over the meat.
• Cook in slow cooker on low setting for 6 to 8 hours OR bake at 350 degrees F (175 degrees C) for 2 to 3 hours.
• When roast is done, remove from slow cooker OR oven, and pour the drippings into a small saucepan over medium low heat. In a separate small bowl, combine the cornstarch and water. Mix well and add slowly to the drippings, stirring constantly. Simmer until thickened.