Peking Roast Recipe

• 3 lbs. chuck or possibly English cut roast
• Garlic & onion slivers
• 1 c. vinegar
• 2 c. strong black coffee
• 2 c. water
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. Trim all the bone and fat you can from the meat.
2. Poke vertical slits in meat with a paring knife.
3. Put slivers of onion and garlic in the slits.
4. Place meat in a baking dish or possibly cake pan.
5. Pour vinegar over the roast, making sure it runs into slits.
6. Marinate 24 hrs in refrigerator, turning several times.
7. Brown meat in a large, heavy, greased saucepan till very browned.
8. Pour off any grease.
9. Add in coffee, vinegar marinade, water, salt and pepper and bring to a boil.
10. Reduce heat.
11. Cover and simmer 4 to 6 hrs.
12. Remove meat from liquid and trim off remaining bone and fat as you put on a serving plate.
13. Serves 6 to 10.
14. Yield: 10 (3 ounce.)
15. servings: Exchanges: 3 lean meat; Cal: 169; Protein: 26 gm; Carb: 2 gm; Sodium: 241 mg; Fat: 7 gm.

chuck, garlic, vinegar, black coffee, water, salt, pepper

Taken from cookeatshare.com/recipes/peking-roast-11154 (may not work)