My Coffee-Marinated Pot Roast

• 4 -5 lbs boneless beef chuck roast
• 2 tablespoons flour
• 10 baby carrots
• 6 small potatoes
• 2 small onions
• 3 stalks celery
• MARINADE
• 8 ounces brewed coffee
• 4 ounces Italian dressing
• 1/4 teaspoon salt
• pepper
• garlic, taste
• 2 beef bouillon cubes (dissolved in 1/2 c. hot water)
• 1/4 cup Dale's Steak Seasoning (optional)
• 1/4 cup Worcestershire sauce (optional)
• 8 ounces canned tomatoes, diced

1. FOR MARINATING: place roast in ziploc bag. Pour marinade ingredients over it. Place in refrig. 8-24 hours, turning once. Remove roast from bag. Save marinade.
2. Flour roast and heat in oil just til sides are brown.
3. Place in large pan.
4. Put cut carrots, potatoes, onions and celery around roast.
5. Pour marinade over roast and vegs., reserving 1 cup.
6. Add flour to 1 cup of marinade, stir til mixed well, and pour over roast. Cover with aluminum foil.
7. bake at 325 for 2 1/2 - 3 hours. YUM!
8. May serve with mashed potatoes, green beans, or salad.

boneless beef chuck roast, flour, carrots, potatoes, onions, stalks celery, marinade, coffee, italian dressing, salt, pepper, garlic, beef bouillon cubes, worcestershire sauce, tomatoes

Taken from www.food.com/recipe/my-coffee-marinated-pot-roast-399654 (may not work)