Peking Roast

Name: Peking Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. chuck roast; 2 lb. brisket or boiling beef; 1 c. cider vinegar; onion buds (slices); garlic; 2 c. black coffee; 1 Tbsp. monosodium glutamate; Worcestershire sauce; salt; pepper; parsley

Eats Now Editorial Team · 578 kcal · Meat & Poultry

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Peking Roast – a delicious recipe with chuck roast, brisket, cider vinegar, onion, garlic, black coffee. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

3 lb. chuck roast
2 lb. brisket or boiling beef
1 c. cider vinegar
onion buds (slices)
garlic
2 c. black coffee
1 Tbsp. monosodium glutamate
Worcestershire sauce
salt
pepper
parsley

1
Cut slits completely through the meat. Insert slivers of garlic down into the slits. Can use onions instead of garlic. Both garlic and onions are best. Pour 1 cup cider vinegar over meat. Make sure it runs down into the slits where the garlic and onions are. Onion buds are ideal. Put this in the refrigerator for 24 hours.

578

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lb. chuck roast, 2 lb. brisket or boiling beef, 1 c. cider vinegar, onion buds (slices), and more.

Yes, Peking Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
578 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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