Taste of Home
Coffee Roast Beef
TOTAL TIME: Prep: 20 min. Bake: 2-1/4 hours
YIELD: 6 servings plus leftovers.
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.—
Ingredients
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1 boneless beef chuck roast (5 pounds)
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2 tablespoons olive oil
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1 medium onion, chopped
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1 garlic clove, minced
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1/2 teaspoon pepper
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3/4 teaspoon salt
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1 cup strong brewed coffee
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3/4 cup plus 1/3 cup water, divided
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3/4 cup beef stock
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3 tablespoons all-purpose flour
Directions
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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.
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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.
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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.
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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.
Nutrition Facts
4 ounces cooked beef with 1/3 cup gravy: 706 calories, 41g fat (15g saturated fat), 246mg cholesterol, 514mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 75g protein.
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