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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
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.
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BRAZILIAN ROAST
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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