Peking Chuck Roast
This is not a recipe for a quick meal, as it has to marinate for 1-2 days in the frig. Vinegar is a natural meat tenderizer and this reminds me a little of the sauerbraten which my neighbor used to make and I wish I had her recipe, as it was the best I have ever tried. Tried making my own once and it was a disaster, don’t know if it was the recipe or the cook; another story, another time!
- 1 chuck roast (3-5 pounds)
- 2 cloves garlic, slivered
- 1 medium onion, slivered
- 1 cup white vinegar
- 2 tbsp oil
- 2 cups strong coffee
- 2 cup water
- Cut slits in the meat, cutting almost all the way through and insert with the garlic and onion slivers.
- Place meat in a shallow container and cover with the vinegar; cover with plastic wrap and chill for 1-2 days in the frig.
- When ready to cook, drain vinegar from the meat; heat oil in a Dutch oven and brown meat until it is almost burnt on both sides.
- Pour coffee and water over roast, cover and simmer for 6 hours or until meat is very tender.
Excellent for some sliders with some sauted onions and peppers on top during the football game………..enjoy!