I recently received some samples of Starbucks new instant coffee VIA to try. Now, I may not be the worlds biggest coffee drinker I do like the flavour of coffee and I enjoy cooking with it so I was pleased to receive the samples. I wanted to try a savoury dish and a quick search of my bookmarks gave me this recipe for a pot roast with a coffee gravy that sounded really good. You can not go wrong with beef that is slow roasted to perfection and the coffee gravy sounded nice and tasty. The original recipe was for a pot roast which I generally associate with cooking the beef until it is falling apart and shredding it whereas I was looking for something more like a roast beef that was sliceable so I roasted the beef until it was nice and tender but not falling apart. Despite the long cooking time this roast beef was pretty easy to make and the results were great! The roast beef was nice and moist and tender and the coffee gravy was really tasty! The coffee flavour in the gravy was more like a subtle hint and not overpowering and the coffee aroma was really nice! I served the roast beef with coffee gravy with some goat cheese mashed potatoes and spaghetti squash and chard gratin. Overall it was a really nice comfort food kind of meal and I am looking forward to coming up with ideas to use the leftovers.
Roast Beef with Coffee Gravy
(makes 8+ servings)Printable Recipe
Ingredients:
3-5 pound chuck roast
salt and pepper to taste
1 tablespoon oil
2 onions (sliced)
2 cups beef broth
2 cups coffee
1 tablespoon balsamic vinegar
2 bay leaves
2 sprigs of thyme
1 tablespoon flour mixed into 1 tablespoon water
salt and pepper to taste
3-5 pound chuck roast
salt and pepper to taste
1 tablespoon oil
2 onions (sliced)
2 cups beef broth
2 cups coffee
1 tablespoon balsamic vinegar
2 bay leaves
2 sprigs of thyme
1 tablespoon flour mixed into 1 tablespoon water
salt and pepper to taste
Directions:
1. Season the beef with salt and pepper.
2. Heat the oil in a pan.
3. Add the beef and brown on all sides and set aside.
4. Add the onion to the pan and saute until tender, about 3-5 minutes.
5. Add the beef stock and deglaze the pan.
7. Add the beef back to the pan along with the coffee, balsamic vinegar, bay leaves and thyme and bring to a simmer.
8. Cover and transfer to a preheated 325F over and bake until fork tender, about 3-5 hours.
9. Set the beef aside, cover and let cool.
10. Strain the solids from the gravy and skim off the fat.
11. Add the flour and water mixture and simmer until it thickens, a few minutes.
12. Season the gravy with salt and pepper.
1. Season the beef with salt and pepper.
2. Heat the oil in a pan.
3. Add the beef and brown on all sides and set aside.
4. Add the onion to the pan and saute until tender, about 3-5 minutes.
5. Add the beef stock and deglaze the pan.
7. Add the beef back to the pan along with the coffee, balsamic vinegar, bay leaves and thyme and bring to a simmer.
8. Cover and transfer to a preheated 325F over and bake until fork tender, about 3-5 hours.
9. Set the beef aside, cover and let cool.
10. Strain the solids from the gravy and skim off the fat.
11. Add the flour and water mixture and simmer until it thickens, a few minutes.
12. Season the gravy with salt and pepper.
Similar Recipes:
Roasted Lamb in Coffee Sauce
Pot Roast
Corned Beef Glazed in Honey and Mustard Dinner with Cabbage
Prime Rib
Coffee Rubbed Roasted Pork Belly Tacos
What to do with roast beef leftovers:
Grilled Roast Beef and Cheese Sandwich
Pot Roast Sandwich Smothered in Gravy with Melted Swiss Cheese and Horseradish Mayonnaise
Pot Roast Mushroom Soup
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