Whoa. It’s been a while since I posted a recipe from the famous Keiser’s Kitchen cookbook. (Famous to those who lived around Keiser, Arkansas in the 1970s.) I made this Peking Roast back in November for Game Day when Arkansas shut out LSU. Let’s say that again. “Arkansas Shut Out LSU.” What a perfect Keiser cookbook choice as it was contributed by Ruth Barnett and her son Craig (my like-a-brother best friend) was visiting for the weekend. See the connection?
Do you remember eating this roast as a child? I asked.
No, he said.
So that’s how that conversation went.
This Peking Roast was delicious and simple because while we tailgated, the crockpot did most of the work. We did have to consult with Ruth via telephone because like many of the Keiser’s Kitchen recipes, the ingredients and/or directions are a bit vague per 21st century standards (i.e. add seasonings).
What seasonings?
We decided that meant salt and pepper.
Unlike regular pot roasts, this one has a special ingredient —black coffee. The coffee gives the gravy a richness unlike water or broth. You can eat the meat with potatoes, your favorite side dish or salad, but I shredded the meat and made sliders. Perfect Game Day snack for celebrating a Hog Shut Out.
Ingredients
- 5 pound rump roast
- garlic & onion (no measurements provided...)
- 1 1/2 cups strong black coffee
- 1 cup water
- seasonings to taste (salt & pepper?)
- 1/2 cup vinegar (I used Rice vinegar)
- 1/4 teaspoon dry mustard
- 2 to 3 bay leaves
- 1 tablespoon chili powder
- 1/8 teaspoon marjoram
Instructions
- Cut slits through the meat. Insert slivers of garlic and onion into roast. (I used 2-3 spoonfuls of chopped garlic.) Mix vinegar, mustard, bay leaves, chili powder and marjoram. Pour over meat. Make sure it runs down into slits where the garlic and onion have been placed. Cover and refrigerate overnight.
- When ready to cook, place meat in a large heavy pot and well brown in oil on all sides. Pour in water and coffee and simmer on top of stove 4 to 6 hours. (I cooked mine in the crock pot on high for 6 hours. I also added the rest of the onion because why not?) If needed, additional water can be added. Salt and pepper 20 minutes before serving. The gravy may be thickened or left as is.
- Great served as sliders with cole slaw!
Try it, you’ll like it. The Keiser ladies were great cooks! Still are, I’m sure.
Grace Grits and Gardening
Farm. Food. Garden. Life.
Ruth Barnett
Here are two other classic Keiser’s Kitchen recipes I’ve tested so far:
