Shelly's Recipe

BRAZILIAN ROAST

Category: Roasts/Tenderloin - Beef

1 (3 lb) boneless chuck roast, trimmed
12 clove garlic
1 cup white vinegar
2 tbsp vegetable oil
4 cups strong brewed coffee and water
1 1/2 tsp salt
1 tsp pepper

Cut small slit in roast at 1 inch intervals and insert garlic. Place roast in a resealable bag; add vinegar. Cover or seal; and chill 24 hours. Remove roast from marinade, discarding marinade.

Brown roast on all sides in hot oil in a large Dutch oven; add coffee and water; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours. Sprinkle with salt and pepper and simmer 30 more minutes or until very tender. Allow roast to rest before slicing. Serve with pan drippings.