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My Coffee-Marinated Pot Roast

  • 300minutes
  • 973calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1814 1/36-2267.96 g boneless beef chuck roast

  2. 29 1/28 ml flour

  3. 10 baby carrots

  4. 6 small potatoes

  5. 2 small onions

  6. 3 stalk celery

  7. 226.79 g brewed coffee

  8. 113 1/39 g Italian dressing

  9. 1 1/53 ml salt

  10. pepper

  11. garlic , taste

  12. 2 beef bouillon cubes (dissolved in 1/2 c. hot water)

  13. 59.14 ml Dale's Steak Seasoning

  14. 59.14 ml Worcestershire sauce

  15. 226.79 g canned tomatoes , diced

Instructions Jump to Ingredients ↑

  1. FOR MARINATING: place roast in ziploc bag. Pour marinade ingredients over it. Place in refrig.

  2. hours, turning once. Remove roast from bag. Save marinade.

  3. Flour roast and heat in oil just til sides are brown.

  4. Place in large pan.

  5. Put cut carrots, potatoes, onions and celery around roast.

  6. Pour marinade over roast and vegs., reserving 1 cup.

  7. Add flour to 1 cup of marinade, stir til mixed well, and pour over roast. Cover with aluminum foil.

  8. bake at 325 for 2 1/2 - 3 hours. YUM!

  9. May serve with mashed potatoes, green beans, or salad.

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