This German Pot Roast will melt in your melt for sure!
3-5 pds chuck roast
3-5 garlic cloves, sliced thin
1 cup of apple cider vinegar
2 cups strong coffee
1 cup water
salt and pepper
Make slits in roast, insert sliced garlic pieces into slits. Place the roast in a glass bowl and cover with one cup vinegar and sliced onions. The vinegar not only flavors the roast but also helps to tenderize it. Add a little more water to cover the roast. Refrigerate for 24-48 hours.
Remove the roast from vinegar, pat dry and place roast in cast iron skillet on HIGH. Brown on both sides in iron skillet. Add the coffee and water- cover and cook on low on stove top with lid for 6 hours (I have made in oven as well, temperature on 300 for 6 hours).
Take roast out of liquid, it will fall apart. Oh my goodness this is incredibly succulent and tender, it melts in your mouth.
Dill Casserole Bread
1 package dry yeast
1/4 cup warm water
1 T. butter, melted
2 t. dill weed
1 cup cottage cheese (I use curds)
2 1/2 cups self rising flour (I use GF Pamela’s)
(If you use regular flour you’ll need to add 1 t. salt and 1/4 t. soda)
Dissolve yeast in water. Mix all other ingredients. Let rise. Stir down. Pour into greased 2 quart casserole dish. Let rise- the longer the better! I let mine rise for 2-3 hours. Bake on 375 for 20-25 mins or until done.
German Potato Salad
7-8 small to medium organic potatoes- chopped
salt to taste
8 slices uncured bacon-fry until crisp and save grease
1 red onion- diced and fried in bacon grease
1/2 cup chicken broth
1 heaping tablespoon flour
1/4 cup organic apple cider
1 bunch chopped chives
Fry bacon till crisp. Crumble, set aside and save grease. Add chopped onion to grease and fry until translucent. Add chicken broth, flour and apple cider to the mixture. Turn off heat. Put chopped potatoes into water seasoned with salt, in a pot. bring to boil and cook for 12 minutes. Drain water off. Add potatoes to other mixture and stir. When time to serve add the crumbled bacon and chopped chives. YUM!
Serve meal with salad!