Ingredients for Peking Roast
- 3-4 lb beef roast (chuck, bottom round, or sirloin tip)
- 2 cloves garlic, thinly sliced
- Onion
- Cider Vinegar
- Brewed Coffee
- 2 cups water (plus additional 1/2 cup as needed)
- 1 teaspoon salt and 1/2 teaspoon black pepper
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How to Make Peking Roast
- Using a sharp knife, cut slits about 1 inch deep all the way through the roast. Insert slivers of 1/2 medium onion and 2 cloves garlic into each slit.
- Place the roast in a large bowl. Slowly pour 1 cup of red wine vinegar over the roast, allowing it to seep into the slits.
- Cover the bowl tightly with plastic wrap and refrigerate for 24-48 hours.
- When ready to cook, remove the roast from the refrigerator and pour off the vinegar.
- Heat 2 tablespoons of vegetable oil in a heavy-bottomed Dutch oven over medium-high heat. Brown the roast on all sides until deeply caramelized. This will take about 8-10 minutes total, turning frequently.
- Pour 2 cups of freshly brewed coffee (hot, regular or decaf) over the meat. Add 2 cups of water to the Dutch oven.
- Bring to a simmer, then reduce heat to low, cover tightly, and cook for approximately 6 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
- Check the roast every hour and add 1/2 cup of hot water if the liquid level is low.
- About 20 minutes before serving, season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
0g
Fat
58g
Carbs
0g
