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1 Cut slits into the roast and stuff with slices of ginger, garlic and onion. Place the roast in a sealable container. Mix the wine, 2 cups coffee, 3 tbsp vinegar and 2 tbsp whiskey. 2 Pour this mixture over the roast and marinate in the fridge overnight, turning several times. Preheat the oven to 350f. On the stove on a medium heat, brown a piece of bacon in a heavy oven or roasting pan. 3 Remove the roast from its marinade, reserving the liquid, and brown in the pan, turning to sear both sides. Lay the four other bacon pieces over the roast in the pan. Sprinkle with salt and pepper. Add the sage, thyme and bay. Pour the marinade over the roast. 4 Cover the meat and roast for 1 1/2-2 hours until tender. Remove the meat to a cutting board. Use the pan drippings for a sauce. Serve the roast sliced with mashed potatoes and the sauce. Recipe by: Big Kevin Little Kevin
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|Serving Size: 1 Serving (2136g)|
|Recipe Makes: 1|
|Calories from Fat: 826 (38%)|
|Amt Per Serving||% DV|
|Total Fat 91.8g||122 %|
|Saturated Fat 32.3g||161 %|
|Monounsaturated Fat 40.2g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 95.2mg||29 %|
|Sodium 1920.5mg||66 %|
|Potassium 5792.1mg||152 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 15.3g|
|Protein 284.2g||406 %|
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Calories per serving: 2187
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