'Life Just Got A Little Easier' Prairie Pot Roast

ROAST will be marinaded over night 

in vinegar.  Discard vinegar then pour two cups of STRONG COFFEE and water over it to add FLAVOR.

THE VINEGAR TENDERIZES THE MEAT.

COFFEE ADDS FLAVOR.

CAN USE CHEAPER CUT OF MEAT.

~COFFEE POT ROAST~

Starting with a 3 to 5 pound roast, use a large knife to cut slits completely through the meat so they look like little tunnels.  Insert slivers of garlic and onion into the slits.  Can do without garlic and onion.   

Put the beef in a bowl and pour one cup of vinegar over it making sure that the vinegar runs down into the slits.  Place this in your refrigerator for twenty-four to forty-eight hours.

When ready to cook the roast, discard the vinegar solution and place meat in a heavy pot (iron if possible) and brown in oil until nearly burned on both sides.  Then pour two cups of strong black coffee over the roast.  Add two cups of water and cover.  

If liquid boils down NEVER add more than one cup of additional water at a time.  Make sure the lid is on tight.

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

Do NOT season with anything else until twenty minutes before serving and then add salt and pepper.

  

~Tweaking This A Tad~

Cup of white vinegar poured over Roast 

in bowl with lid.

Rest in fridge for 24 hours.

Discard vinegar solution 

and place roast in crock pot.

Brown sides of roast in olive oil and sliced onion for hour on high.

Add baby carrots and new potatoes.

Add two cups of STRONG COFFEE 

and two cups of water.

Lower temp to simmer.

SLOW COOK all day.

Ready for Supper.

Life just got a little easier 

while dining on the Prairie,

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