Pot Roast

(by Nancy Roselin)

1/2 c. water

1/4 c. rice vinegar

1/4 c. Worcestershire sauce

1/4 c. ketchup

1/4 c. dark corn syrup

2 T. vegetable oil

2 T. prepared mustard

2 t. instant coffee granules

1 t. salt

3 lb. beef brisket, well trimmed

Preheat oven 325 F.

In non-stick 1-quart saucepan, stir together water, vinegar, Worcestershire sauce, ketchup, corn syrup, oil, mustard, coffee granules, and salt until blended.

Cook over medium-high heat, stirring occasionally for 5 minutes. Remove from heat.

Place brisket in 13x9 baking dish.

Pour sauce over brisket. Cover baking dish with foil and bake about 3 hours or until meat is tender, turning brisket once during baking.

Remove meat and skim fat from sauce.

Slice brisket and serve with sauce.