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Coffee-Braised Roast Beef
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 the juices can be thickened for a delicious gravy.—Nancy Schuler, Belle Fourche, South Dakota
Ingredients
- 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
Directions
- 1. In a large shallow dish, combine vinegar and 2 garlic cloves. Add roast; turn to coat. Cover and refrigerate overnight, turning occasionally.
- 2. Drain roast, discarding 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 2 cloves garlic. Cook, covered, on low until meat is tender, 6-7 hours.
- 3. 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 until gravy is thickened, about 30 minutes. Slice roast; serve with mashed potatoes and gravy.
Nutrition Facts
5 ounces cooked beef with 1/2 cup gravy (calculated without potatoes): 324 calories, 17g fat (7g saturated fat), 118mg cholesterol, 636mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 36g protein.
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