1 cup water
2 tablespoons margarine
1 teaspoon salt
1/4 cup butter
2 tablespoons white sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 pounds chuck roast
1 cup dry white wine
1 cup coffee beans
1 1/2 teaspoons ground cinnamon
1/2 cup chopped pecans
1/4 cup dry milk
1/2 cup white wine
2 tablespoons water
Preheat oven to 400 degrees F (200 degrees C).
Place water, margarine, and salt in a large pot. Bring to a boil and cook, stirring occasionally until mixture boils quickly.
Meanwhile, in a large saucepan over medium heat, melt butter and sugar. Stir in flour and cinnamon. Cook, stirring frequently, until all ingredients are well-blended.
Stir in roast and cook 1 hour more, until browned and tender. Remove from heat and stir in coffee beans and 2 teaspoons cinnamon.
In a small bowl, whisk together 2 tablespoons water and 1/2 teaspoon of cinnamon. Stir milk mixture into roast mixture.
Pour 1/2 cup of roast mixture into a large mixing bowl, and stir in 1/2 cup of coffee beans. Pour the rest of roast mixture into bowl. Add 1/2 cup of cinnamon to milk mixture, and pour into bowl.
Pour remaining roast mixture into the wine, and add 1/2 cup water, 1/2 teaspoon of cinnamon, 1/2 cup pecans, and 1/4 cup milk.
Pour the wine mixture over the roast, and pour over the roast. Increase oven temperature to 375 degrees F (190 degrees C), and bake in the preheated oven for 1 hour.