Peking Pot Roast

1. 1

   Cut slits all over the roast.

2. 2

   Insert slices of garlic and onion in slits.

3. 3

   Put beef in bowl and pour vinegar over it, making sure it runs into the slits.

4. 4

   Refrigerate 24 to 48 hours.

5. 5

   Discard vinegar when ready to cook.

6. 6

   Place meat in heavy pot and brown in oil until almost burned on all sides.

7. 7

   Pour coffee over roast. Add water and cover.

8. 8

   Cook this slowly at a simmer for 6 hours on top of stove.

9. 9

   Twenty minutes before removing from stove, add salt and pepper.

10. 10

    Meat will fall apart.

* Per serving · 4 servings · Values may vary.

No additional tips available.