4-5 lb. English cut beef roast
2 T. flour
10 baby carrots
6 small potatoes
2 small onions
3 stalks of celery

MARINADE:

8 oz. brewed coffee
8 oz. Italian dressing
salt, pepper, garlic to taste
Beef bouillon (4 cubes dissolved in 1/2 c. hot water)
-can also use 1/4 cup of Dale's Seasoning or Worcestershire Sauce
1 16 oz can tomatoes diced

FOR MARINATING:

Place roast in ziploc bag. Pour marinade ingredients over it. Place in refrigerator 8-24 hours, turning once. Remove roast from bag. Save marinade.

Flour roast and heat in oil just til sides are brown. Place in large pan. Put cut carrots, potatoes, onions and celery around roast. Pour marinade over roast and vegetable, reserving 1 cup. Add flour to 1 cup of marinade, stir until mixed well, and pour over roast.

Cover with aluminum foil, and bake at 325°F for 2 1/2 - 3 hours. YUM!

Submitted by: Lee Butler