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Coffee Roast Beef

Coffee Roast Beef
I used to work in a coffee shop, so the idea of using coffee in a delicious entree just tickles me. The coffee add a rich flavor to the gravy.—
6 ServingsPrep: 20 min. Bake: 2-1/4 hours

Ingredients

  • 1 boneless beef chuck roast (5 pounds)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 3/4 teaspoon salt
  • 1 cup strong brewed coffee
  • 3/4 cup plus 1/3 cup water, divided
  • 3/4 cup beef stock
  • 3 tablespoons all-purpose flour

Directions

  • In a Dutch oven, brown roast in oil on all sides. Remove and set
  • aside. Add onion to the pan; saute until tender. Add garlic and
  • seasonings; cook 1 minute longer.
  • Add the coffee, 3/4 cup water and stock; return roast to pan. Bring
  • to a boil. Cover and bake at 325° for 2-1/4 to 2-3/4 hours or
  • until meat is tender.
  • Remove beef to a serving platter; keep warm. Combine flour and
  • remaining water until smooth. Stir into pan. Bring to a boil; cook
  • and stir for 2 minutes or until thickened.
  • Set aside 2 cups shredded cooked Coffee Roast Beef for Mini Beef
© Taste of Home 2013

2 of 2

Coffee Roast Beef (continued)

Directions (continued)

  • Chimichangas and 1/2 pound cooked cubed beef for Spinach Beef Stew.
  • Slice remaining roast and serve with gravy. Yield: 6 servings plus
  • leftovers.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013