Pennsylvania Pot Roast

One cool summer day, I found a beef roast in the freezer and thought it sounded like exactly what I wanted to make for dinner.  I have no idea where the recipe came from — it was in my electronic files and I had the ingredients on-hand.  So, I threw the ingredients together and baked this roast in the oven.  It turned out pretty well — but definitely had a coffee flavor to it.  I likely won’t make it again because I, in my thirty-odd years, have not yet learned how to drink coffee yet and I found the flavor to be slightly overpowering.  But, for those of you who enjoy coffee, this might be exactly the recipe for you.

Pennsylvania Pot Roast

Pennsylvania Pot Roast

2 teaspoons canola oil
1 beef round or sirloin tip roast (about 2 pounds), trimmed
1-1/2 cups chilled brewed coffee
2 teaspoons of soy sauce
2 cloves of garlic, minced
2 bay leaves
1 teaspoon dried oregano
1/4 teaspoon black pepper
2 medium yellow onions, sliced, divided (about 2 cups)

Preheat oven to 300 F. In a large heavy skillet, heat oil over high heat. Add roast and brown on all sides, about 5 minutes.

In a dutch oven or large saucepan, combine coffee, soy sauce, garlic, bay leaves, oregano, pepper and 1 cup of onion. Mix well. Place roast in dutch oven. Place remaining onion over roast.

Bring liquid to a boil over medium-high heat. Cover and cook roast, turning occasionally, until tender, about 2 1/2 hours.

Transfer to a carving board. Discard cooking liquid and bay leaves. Thinly slice roast on the diagonal. Place slices on a serving platter. Serve immediately.

Serves 8

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