2 tbsp. oil
1 lb. lg. whole carrots
2-4 lb. beef roast
8-10 potatoes, peeled and quartered
2 onions, sliced
Pepper
Soy sauce
1/2 tsp. instant coffee
1/2 c. hot water

In a large Dutch oven (with a tight-fitting lid), brown roast in oil. Remove roast. Place whole scrubbed carrots in bottom of Dutch oven. Place roast on carrots. (Carrots form a "rack" for roast.) Pierce roast deeply with knife.

Mix coffee in 1/2 cup hot water; add about 10 squirts of soy sauce. Pour 1 cup water around edges. Sprinkle pepper heavily. Cover tightly with lid. Bring to boil. Reduce heat. Simmer about 1 1/2 hours on until done.