At least among the Amish, Sunday is still a day or faith and family. And the family part often involves food. A big afternoon meal is often the highlight of the day and that can mean a simmering pot roast or stew for hours, filling the house with succulent smells. So if you still have a roast lying around (whenever I say something like that, I think of the time when I was a kid and mom went grocery shopping. She put the groceries in the trunk and when we got home she failed to notice a roast and rolled out and parked itself into a dark corner of the trunk. Well, it was the middle of summer, very hot...yea, well, you can figure out what happened to her car a few days later)...anyway, if you still have a roast lying around - in the fridge or freezer, preferably - here is a great way to use it!
AMISH SUNDAY POT ROAST
3 pounds swiss steak, trimmed of fat
1 tablespoon vegetable oil
¼ cup soy sauce
1 cup coffee
2 bay leaves, crumbled
1 clove garlic, finely minced
½ teaspoon dried oregano
2 onions, sliced
Preheat oven to 300 degrees. Do not pound or flour the meat. Heat oil
in a heavy skillet over high heat, then sear meat on both sides.
Meanwhile, in a large roasting pan, combine soy sauce, coffee, bay
leaves, garlic, oregano and one of the sliced onions. Transfer the
browned meat to the roasting pan. Top with the second sliced onion.
Cover and bake for 3 Â½ to 4 hours, basting every hour with pan
juices. If the liquid begins to boil away, add another cup of coffee
and a splash of soy sauce. You may need to repeat this procedure;
there should be quite a bit of liquid. Cut the meat in thin slices
and serve with pan juices.