The coffee is acidic and it tenderizes the meat.I was a girl when the Galloping Gourmet first came out Graham Kerr was the host and this was one of his tips.We have been doing this for the last forty plus years.Nancy said she uses beef broth that would be fine to even mix the broth with the coffee for extra flavor.I use soup base which is in a powder form,it does have salt in it.When the roast is done and it needs a little something I add a little of the beef soupbase to the gravy to boost the flavor.The soup base comes in a jar and it needs no refrigeration.They have beef,chicken and ham flavored,it should be near the soup and bouillion in the store.
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