My Coffee-Marinated Pot Roast - cooking recipe

Ingredients

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

Preparation

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.
Flour roast and heat in oil just til sides are brown.
Place in large pan.
Put cut carrots, potatoes, onions and celery around roast.
Pour marinade over roast and vegs., reserving 1 cup.
Add flour to 1 cup of marinade, stir til mixed well, and pour over roast. Cover with aluminum foil.
bake at 325 for 2 1/2 - 3 hours. YUM!
May serve with mashed potatoes, green beans, or salad.