PEKING ROAST

PEKING ROAST

3 lbs. chuck or English cut roast
Garlic & onion slivers
1 c. vinegar
2 c. strong black coffee
2 c. water
1 tsp. salt
1/2 tsp. pepper
Trim all the bone and fat you can from the meat. Poke vertical slits in meat with a paring knife. Put slivers of onion and garlic in the slits. Place meat in a baking dish or cake pan. Pour vinegar over the roast, making sure it runs into slits. Marinate 24 hours in refrigerator, turning several times. Brown meat in a large, heavy, greased saucepan until very browned. Pour off any grease. Add coffee, vinegar marinade, water, salt and pepper and bring to a boil. Reduce heat. Cover and simmer 4 to 6 hours. Remove meat from liquid and trim off remaining bone and fat as you put on a serving plate. Serves 6 to 10. Yield: 10 (3 oz.) servings: Exchanges: 3 lean meat; Cal: 169; Protein: 26 gm; Carb: 2 gm; Sodium: 241 mg; Fat: 7 gm.