MARINADE:

1 c. A-1 sauce
1 c. Worcestershire sauce
1/2 c. strong, hot, black coffee (not decafinated)
1/4 tsp. coarse ground black pepper
4 beef bouillon cubes

Combine ingredients. Melt beef bouillon cubes in coffee before adding to other ingredients. Allow roast to marinade a minimum of three hours, overnight if a less-expensive cut of meat.

POT ROAST:

Quantities given below are per person to be served. 2 potatoes, peeled and quartered 1/2 yellow onion, peeled and quartered 2 carrots, peeled and cut into large chunks 1 stalk celery, cut into lg. chunks 1/2 clove garlic, peeled and quartered 1/4 c. water

Heat 2 tablespoons vegetable oil in frying pan. Brown roast on all sides. Add oil and any "browning" to marinade.

Layer ingredients in roasting pan in following order: carrots, potatoes, celery, onions, and roast. Pour marinade and water over vegetables. Cover and bake in oven at 350 degrees until carrots are tender. Remove meat and vegetables from liquid remaining in pan.

GRAVY:

Ratio is for every two cups liquid remaining in roaster. If there is less than two cups, add water to make up difference. If you detest lumps in your gravy, strain liquid. Pour liquid into saucepan. Bring to a boil. In a separate container, mix 1 tablespoon flour to 1/2 cup cold water, stirring until no lumps are left. Once roast liquid is boiling, slowly add flour water, stirring continuously. Lower heat and continue stirring until gravy comes to desired consistency. Pour over meat and vegetables and enjoy!