1 2-3lb chuck roast
3 cloves garlic, sliced
1 c red wine vinegar
oil for browning
2 c brewed strong Italian coffee
2 c water
"Stab" chuck roast on all sides with knife, moving blade back and forth when inserted to form pockets. Place a slice of garlic in each pocket.
Place roast in a Ziploc bag and pour red wine vinegar into bag. Seal and marinate in refrigerator for 24 hours.
When ready to prepare, drain marinade then brown roast on all sides in oil in a heavy ovenproof Dutch oven. Add coffee and water, cover and roast for 2 to 3 hours in a 300 degree oven or until done.
Slice and serve.