Flavored with soy and sesame seeds, this chuck roast is marinated overnight. The coffee and vinegar help to tenderize the roast, which is baked in a covered casserole in a slow oven for 2 1/2 hours.
|4 to 5 lbs. chuck roast
1 Tbs. sesame seeds
1 Tbs. butter or margarine
1/2 cup strong coffee
1/2 cup soy sauce
1 Tbs. Worcestershire sauce
1 Tbs. vinegar
2 Tbs. cornstarch
3 Tbs. sherry or water
1 tsp. sesame seeds (optional)
|Place roast in large bowl or dish with cover.
Brown sesame seeds in butter 1 minute over medium heat in shallow pan.
Add coffee, soy sauce, Worcestershire sauce and vinegar. Heat to boiling.
Pour marinade over roast. Marinate overnight, covered.
Remove roast from marinade. Brown on both sides in heavy flame-proof casserole. Pour marinade over, cover. Bake at 325 degrees for 2 to 2 1/2 hours.
Remove roast from casserole. Remove excess fat. Strain drippings, bring to boil.
Add cornstarch mixed with sherry or water. Whisk until thickened. Stir in additional teaspoon of sesame seeds, if desired. Pour over roast. Slice to serve.
|TIP: You may pour hot marinade over frozen meat and allow to marinate for two days before cooking.
Good served with Parsely buttered potatoes, cooked tiny carrots and green salad.