Pennsylvania Pot Roast

A prizewinning recipe from the Pennsylvania Dutch countryside, this terrific

roast makes a special Sunday dinner. Serve it with roasted red potatoes.

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

Serves 8

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

 

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