Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!209.191.0.18.MISMATCH!nntp-out.monmouth.com!newspeer.monmouth.com!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Kathleen" Newsgroups: rec.food.recipes Subject: "Perky" Pot Roast Followup-To: rec.food.cooking Date: 21 Feb 1999 20:38:37 -0700 Organization: att.net Lines: 38 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <00d401be5c1e$9324f680$16054f0c@default> Reply-To: "Kathleen" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:31082 This recipe comes from Marcia Adams' Cooking From Quilt Country. It's a bit different...it uses leftover coffee. I think it's best served on fresh hardrolls with a lot of pan drippings. It's the only pot roast my husband will eat! I'm giving the recipe pretty much as it appears in the book, although I always double all ingredients. 3 lbs Swiss steak, trimmed of fat (I use a 3-5 lb bottom or rump roast) 1 Tbsp vegetable oil 1/4 cup soy sauce 1 cup coffee 2 bay leaves, crumbled 1 garlic clove, finely minced 1/2 tsp dried oregano 2 large onions,sliced Additional coffee and soy sauce, as needed. Preheat oven to 3000F. Do not pound or flour the meat. Heat oil in a heavy skillet over high heat, then sear meat on both sides. Meanwhile, in large roasting pan, combine the soy sauce, ocffee, bay leaves, garlic, oregano, and one of hte sliced onions. Transfer the browned meat to the roasting pan. Top with the second sliced onion. Cover and bake fro 3 1/2 to 4 hours, basting every hour with the pan juices. If the liquid begins to boil away (this depends on the heaviness of your pan), add another cup of coffee* and a liberal splash of soy sauce. You may have to repeat this procedure; there should be quite a bit of liquid. *You may want to use 1 cup of plain water or broth for every cup of coffee. It won't be as strong, though. Serves 6-8 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.