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Aug 282012

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!

Peking Chuck Roast
  • 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
  1. Cut slits in the meat, cutting almost all the way through and insert with the garlic and onion slivers.
  2. Place meat in a shallow container and cover with the vinegar; cover with plastic wrap and chill for 1-2 days in the frig.
  3. 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.
  4. 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!

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