Coffee And Vinegar Pot Roast - cooking recipe

Ingredients

3 -5 lbs chuck roast or 3 -5 lbs boneless bottom round roast
1 cup white wine vinegar
2 cups strong hot black coffee
1 cup water
2 bay leaves
2 tablespoons whole black peppercorns (or combination of white and black)
1/2 tablespoon salt

Preparation

Refrigerate and marinate roast in plastic bag with vinegar, 24-48 hours; remove meat and set marinade aside; pat dry with paper towels.
Brown the roast in a heavy pot until nearly burned on both sides; add the coffee and water and scrape up any browned bits; add bay leaves, peppercorns and salt.
Simmer until tender, about 3 1/2 hours, turning several times; remove meat from pot; add reserved marinade and reduce to about 3 cups; season with salt and pepper to taste; thinly slice the roast and return it to the pot; reduce heat to low and cook another 30 minutes.