4 lbs. eye round roast
3 cloves garlic, peeled and quartered
1 cup red wine vinegar
2 tbsp. olive oil
2 cups strong black coffee or espresso

Coffee-Braised Eye Round Roast

1. With a sharp knife, cut 12 slits along the roast. Insert garlic into each slit.
2. In a non-metallic bowl, pour vinegar over meat. Cover bowl with plastic wrap. Refrigerate for 24 hours, turning meat several times.
3. Remove meat and pat dry. Preheat oven to 300� F.
4. In a Dutch oven, heat oil and brown meat. Pour coffee over the meat and add 2 cups water. Cover, bring to a boil on stove. Place in oven and cook for another 3 hours.
   Serves: 6
   Preparation time: 3-4 hours