Coffee Roast Beef

Name: Coffee Roast Beef
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 6 servings plus leftovers.
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

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

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.

Originally published as Cuppa Joe Roast Beef in Taste of Home Christmas Annual 2012