Peking Roast

1. 1

   First cut crisscross slits deep down into the roast; trim off all fat.

2. 2

   Place roast in very hot skillet with melted butter. Brown well on all 4 sides.

3. 3

   After slicing onion into long pieces, push them down into the slits.

4. 4

   Place roast in a large bowl and pour the vinegar over and down into the slits.

5. 5

   Leave roast overnight in refrigerator.

6. 6

   Next day, pour off vinegar. Place roast in a large stew pan.

7. 7

   Pour the black coffee over it, then add water until roast is covered. Cover pan and cook at medium heat for 4 hours.

8. 8

   One half hour before done, season to your taste.

9. 9

   Gravy may be eaten, if desired. Roast will be very tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.