This recipe has been a family tradition since 1974. The meat is quick and flavorful, so it's a nice welcome home after a long day of work. The coffee adds an intriguing flavor to the roast and can be thickened for a delicious gravy.—Nancy Schuler, Belle Fourche, South Dakota
Featured In: 68 Slow Cooker Recipes to Warm Your Winter
- 1 cup cider vinegar
- 4 garlic cloves, crushed, divided
- 1 boneless beef chuck roast (4 to 5 pounds), trimmed
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup strong brewed coffee
- 1 cup beef broth
- 1 medium onion, sliced
- 3 tablespoons cornstarch
- 1/4 cup cold water
- Mashed potatoes
- In a large resealable plastic bag, combine vinegar and 2 garlic cloves. Add roast; seal bag and turn to coat. Refrigerate overnight, turning occasionally.
- Drain and discard marinade. Pat roast dry; sprinkle with salt and pepper. Place roast in a 5- or 6-qt. slow cooker; add coffee, broth, onion and remaining garlic. Cook, covered, on low 6-7 hours or until meat is tender.
- Remove roast and keep warm. Strain cooking juices, discarding onion and garlic; skim fat. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high 30 minutes or until gravy is thickened. Slice roast; serve with mashed potatoes and gravy. Yield: 10 servings.
Originally published as Coffee-Braised Roast Beef in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2016, p24
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