Coffee Roast Beef Recipe
Coffee Roast Beef Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.—
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 2-1/4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 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 Chimichangas and 1/2 pound cooked cubed beef for Spinach Beef Stew. Slice remaining roast and serve with gravy. Yield: 6 servings plus leftovers.
Originally published as Coffee Roast Beef in Taste of Home Christmas Annual Annual 2012, p82

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Set aside 2 cups shredded cooked Coffee Roast Beef for Mini Beef Chimichangas and 1/2 pound cooked cubed beef for Spinach Beef Stew. Slice remaining roast and serve with gravy. Yield: 6 servings plus leftovers.
Originally published as Coffee Roast Beef in Taste of Home Christmas Annual Annual 2012, p82

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