This is my Grandpa’s favorite. Grandma loved to make the leftovers into roast beef salad for sandwiches. Both are great!
Take your 3 to 5 pound roast and cut slits compleatly though. DO NOT SLICE!! Basically, your making stab type slits that go from top to bottom.Insert little slivers of garlic and onion into the slits. Put in bowl and pour 1 cup of vinegar over the roast, making sure it gets in the slits. Cover and place in refridgerator for 24 to 48 hours.
When ready to cook, discard vinegar solution and place meat in heavy pot and brown in oil until NEARLY burned on both sides. Pour 2 cups of very strong, black coffee (the only kind Grandma ever made!) over the roast. Add 2 cups of water to pot and cover. Cook this SLOWLY at a simmer for 6 hours on top of stove.
DO NOT season with anything else until 20 minutes before serving. Then add salt and pepper ONLY! That’s all. Very good!
Tags: Road Kill Recipes, Roast, Stove
