Roast

Doris Bell
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 3 to 5 lbs beef roast
  • Garlic slivers
  • Onion slivers
  • 1 cup vinegar
  • Water
  • Vegetable oil
  • 2 cup strong black coffee
  • 2 cup water
  • Salt and pepper

With a sharp knife, cut slits in the roast and insert slivers. Put meat and vinegar and water in plastic bag and marinate overnight. Pour vinegar off and pat this meat dry with a paper towel. Place the meat in a heavy pot and brown in oil until very dark on all sides.

Pour the 2 cups coffee over the meat and add 2 cups of water. Cover and cook over low heat for about 6 hours on top of stove. Add more water if needed, a little at a time. Do not add salt or pepper until about 20 minutes before serving.





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