Peking Roast

This is a recipe my mom use to make when I was little.  I haven't actually made it yet as an adult, but it's on my to-do list. I'll update this post with more specific measurements and directions once I finally make it!

Peking Roast

Make slashes in the Chuck Roast and stuff with garlic and onions, and then season with pepper.  Don't salt.

Pour white vinegar over the roast and marinate overnight.  Drain Roast.

Brown in oil and then pour 3 cups of strong black coffee over the roast.

Cook several hours until tender on low heat.  Add potatoes, carrots, celery and onions when the meat is tender and then cook until vegetables are done.

Thicken the broth with flour to make gravy.