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All-Day Pot Roast

Created by jclawson, Thursday, 02 December 2010


Here are a few tips to simplify this recipe. Use an entire 16-ounce bottle of ketchup; brew extra coffee at breakfast, the stronger the better; or stir up two cups of instant for this recipe. This is a big roast, and leftovers make wonderful sandwiches.


At a glance
4- to 5-pound lean rump roast or sirloin tip
1/3- to 12-cup flour
1 teaspoon salt*
1/2-teaspoon pepper
2 tablespoons oil
2 cups coffee
2 cups red wine
2 cups ketchup


Mix flour, salt, and pepper on a paper plate and roll the roast in it, coating all sides. In a roasting pan, heat the oil and brown the roast on all sides. Pour the coffee, wine, and ketchup over the roast in that order. Cover and bake for 4 to 5 hours at 350 degrees or for 6 to 8 hours at 300 degrees, turning the roast occasionally in the juices. Remove the roast to a carving board and slice across the grain. Pour the juices into a bowl to pass with the beef and mashed potatoes or stuffing.

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