Pot Roast


3-5 lb. pot roast, or any variety of lean beef


1 c. vinegar

2 c. strong brewed black coffee

Salt and pepper, to taste

2 Tbsp. olive oil

Cut slits in meat. Insert slivers of garlic. Place meat in sealable bag and pour vinegar over the meat and make sure it runs down into the little slits where the garlic is. Refrigerate meat for 24 – 48 hours. Prior to cooking, heat oil in large stock pot and brown all sides of meat. Pour 2 cups of coffee over the meat. Add 2 cups of water and cover. Simmer on stove top for four to six hours. Season with salt and pepper 20 minutes before serving.

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