Ranchers Pot Roast - cooking recipe

Ingredients

1 (3 -4 lb) beef brisket or (3 -4 lb) boneless bottom round roast
2 garlic cloves, cut into silvers
1 onion, sliced
1 cup vinegar
3 tablespoons bacon drippings or 3 tablespoons salad oil
2 cups coffee
2 cups water
1 lb carrot, peeled and quartered
12 small white onions
salt
pepper

Preparation

With a sharp knife make slits in the meat and insert garlic.
Place meat in a bowl and place onion on top of meat and pour vinegar over.
Refrigerate 24 hours, turning occasionally.
Drain and discard vinegar.
Pat roast dry.
Heat oil or bacon drippings in a dutch oven or large skillet and brown meat. Pour off excess oil and add coffee and water. Bring to a boil, cover and simmer for 3 hours or until tender.
After 2 hours (or 1 hour before end of cooking time) add carrots and onions and season with salt and pepper.
If desired, gravy can be thickened with 2 tablespoons flour mixed with 1/4 cold water.
Serve over noodles, if desired.