Peking Pot Roast
Peking Pot Roast is a tender, flavorful beef dish with garlic, onion, coffee, and vinegar, slow-cooked to perfection—ideal for comforting family dinners or special gatherings.
Ingredients
Instructions
- Cut slits all over the roast.
- Insert slices of garlic and onion into the slits.
- Place beef in a bowl and pour vinegar over it, ensuring it runs into the slits.
- Refrigerate the beef for 24 to 48 hours.
- Discard the vinegar when ready to cook.
- Place the meat in a heavy pot and brown in cooking oil until almost burned on all sides.
- Pour coffee over the roast. Add water and cover.
- Cook slowly at a simmer for 6 hours on the stove.
- Twenty minutes before removing from heat, add salt and pepper.
- The meat will fall apart and is ready to serve.
Tips & Substitutions
For best results, marinate the roast for the full 48 hours to enhance flavor and tenderness. If you don't have strong coffee, brewed black tea can be a good substitute. Ensure the slits are deep enough to allow the marinade to penetrate. Adjust the amount of garlic and onion based on your preference. This dish pairs well with Chinese recipes such as Wontons.
Serving Suggestions
Serve the Peking Pot Roast shredded, with the flavorful cooking liquid spooned over it. This dish goes well with steamed rice or noodles, and pairs beautifully with Chinese Broccoli And Beef. For a complete meal, consider adding a side of stir-fried vegetables or a fresh salad.
Storage & Reheating
Leftover Peking Pot Roast can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it on the stove over low heat, adding a splash of water or broth to prevent drying out. Alternatively, it can be reheated in the microwave on low power until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Peking Pot Roast contains roughly 506 calories, with 11g protein, 63g carbohydrates, and 22g fat. It is an excellent source of iron (24% of the Daily Value) and protein (21% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2417mg per serving (105% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while a roast is ideal for slow cooking, cuts like chuck or brisket can also work well. They will become tender over the long cooking period, but ensure they have enough fat for flavor.
Is there a way to speed up the cooking time?
If you're short on time, you can use a pressure cooker to significantly reduce the cooking time to about 1 to 1.5 hours. Just be sure to follow the manufacturer's instructions for cooking meat.
What can I serve with Peking Pot Roast?
This roast is versatile; serve it with rice, noodles, or even in a sandwich. Pair it with a side of vegetables or a refreshing salad for a balanced meal. It can also be delicious in a wrap or as part of a taco.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).