SLOW-COOKED COFFEE POT ROAST
My family raves about my gravy when I prepare this recipe. Whenever I'm fishing for compliments, this pot roast is a sure hit! -Janet Dominick, Bagley, Minnesota
Provided by Taste of Home
Categories Dinner
Time 9h35m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place half of the onions in a 5-qt. slow cooker. Top with garlic and half of the beef. Top with remaining onion and beef. Combine coffee and soy sauce; pour over beef. Cover and cook on low until meat is tender, 9-10 hours. , Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high until gravy is thickened, 30 minutes.
Nutrition Facts : Calories 248 calories, Fat 13g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 362mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.
COFFEE POT ROAST
Steps:
- Heat the oven to 325 F.
- Sprinkle the chuck roast all over with the salt and pepper.
- Heat the oil in a Dutch oven over medium-high heat.
- Add the beef and sear, turning to brown all sides.
- Remove to a plate and set aside.
- Reduce the heat to medium and add the onions to the pan, along with the remaining 2 teaspoons of olive oil.
- Cook, stirring frequently, until the onion begins to brown, about 7 to 9 minutes.
- Add the minced garlic and thyme; cook, stirring, for 1 minute longer.
- Stir in the coffee and bring to a simmer.
- Put the beef back into the pot and turn to coat well with the onions and liquids.
- Put the lid on the Dutch oven and transfer to the oven. Braise for about 2 hours, or until the beef is very tender.
- Transfer the beef to a plate and keep warm.
- Strain the liquids into a gravy separator and discard excess fat.
- Put the liquids and onions back in the pot over medium heat. In a separate bowl, mix the flour into the water, then stir it into the pot. Cook, stirring, until thickened.
- Taste and season with salt and pepper, as needed.
- Serve the beef with the sauce.
Nutrition Facts : Calories 727 kcal, Carbohydrate 4 g, Cholesterol 272 mg, Fiber 0 g, Protein 69 g, SaturatedFat 18 g, Sodium 154 mg, Sugar 1 g, Fat 46 g, ServingSize 6 servings, UnsaturatedFat 0 g
SLOW-COOKED COFFEE BEEF ROAST
Day-old coffee is the key to this flavorful beef roast that simmers in the slow cooker until it's fall-apart tender. Try it once and I'm sure you'll cook it again. -Charles Trahan, San Dimas, California
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, brown roast on all sides in oil over medium-high heat. Place in a 5-qt. slow cooker. In the same skillet, saute mushrooms, onions and garlic until tender; stir in the coffee, liquid smoke if desired, salt, chili powder and pepper. Pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Remove roast and keep warm. Pour cooking juices into a 2-cup measuring cup; skim fat. , In a small saucepan, combine cornstarch and water until smooth. Gradually stir in 2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.
Nutrition Facts : Calories 281 calories, Fat 10g fat (3g saturated fat), Cholesterol 120mg cholesterol, Sodium 261mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 39g protein. Diabetic exchanges
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
Provided by Taste of Home
Categories Dinner
Time 6h40m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large shallow dish, combine vinegar and 2 garlic cloves. Add roast; turn to coat. Cover and refrigerate overnight, turning occasionally., 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 garlic. Cook, covered, on low until meat is tender, 6-7 hours., 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, 30 minutes. Slice roast; serve with mashed potatoes and gravy.
Nutrition Facts : Calories 324 calories, Fat 17g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 636mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.
ROAST BEEF WITH COFFEE
Don't pass this up because it sounds strange. It is wonderful! Serve with mashed potatoes. This can also be made with a sirloin tip roast or a rump roast.
Provided by karela
Categories Everyday Cooking
Time 3h20m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat slow cooker to low setting OR preheat oven to 350 degrees F (175 degrees C).
- Using a sharp knife, make 5 or 6 deep slits around the top and side of the roast. Push the whole cloves of garlic down into the slits. Place the meat in a slow cooker OR a 10x15 inch roasting pan and pour the coffee over the meat.
- Cook in slow cooker on low setting for 6 to 8 hours OR bake at 350 degrees F (175 degrees C) for 2 to 3 hours.
- When roast is done, remove from slow cooker OR oven, and pour the drippings into a small saucepan over medium low heat. In a separate small bowl, combine the cornstarch and water. Mix well and add slowly to the drippings, stirring constantly. Simmer until thickened.
Nutrition Facts : Calories 754 calories, Carbohydrate 3.9 g, Cholesterol 235.9 mg, Fat 48.7 g, Fiber 0.1 g, Protein 70.1 g, SaturatedFat 19.2 g, Sodium 282.3 mg
COFFEE AND VINEGAR POT ROAST
Improbably delicious pot roast made with "burned" meat and strong black coffee. You won't taste the coffee in this fork tender dish. It's made with a vinegar marinade, so allow 24-48 hours to marinate. From Rozanne Gold, a favorite cookbook author.
Provided by sugarpea
Categories Roast Beef
Time 4h30m
Yield 3 pound roast, 4 serving(s)
Number Of Ingredients 7
Steps:
- Refrigerate and marinate roast in plastic bag with vinegar, 24-48 hours; remove meat and set marinade aside; pat dry with paper towels.
- Brown the roast in a heavy pot until nearly burned on both sides; add the coffee and water and scrape up any browned bits; add bay leaves, peppercorns and salt.
- Simmer until tender, about 3 1/2 hours, turning several times; remove meat from pot; add reserved marinade and reduce to about 3 cups; season with salt and pepper to taste; thinly slice the roast and return it to the pot; reduce heat to low and cook another 30 minutes.
Nutrition Facts : Calories 868.8, Fat 66.6, SaturatedFat 26.9, Cholesterol 234.7, Sodium 1076.4, Protein 62.7
COFFEE ROAST
An absolute favorite of my meat-and-veggies-only man. This brings him home every time!! I love this recipe. Fuss-free preparation, but it takes some thinking ahead for cooking time. Tender beef simmered in roasted coffee. Absolutely delicious.
Provided by Arrianna and Tom
Categories Main Dish Recipes Roast Recipes
Time 5h20m
Yield 6
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons of butter in a large saucepan over medium high heat. Add the roast and sear on all sides until well browned; set aside.
- In the same saucepan, melt the remaining butter, add the salt and onions and saute for 5 minutes. Return the meat to the saucepan and pour in the coffee and the mushrooms.
- Bring to a boil, reduce heat to low and simmer for 5 hours, turning meat over halfway through cooking time.
- To make gravy: Remove a cup of the coffee mixture from the saucepan, combine with the cornstarch, stirring until smooth, and return to the simmering pan. Mix well, remove from heat and serve.
Nutrition Facts : Calories 702.7 calories, Carbohydrate 8 g, Cholesterol 211.8 mg, Fat 46.5 g, Fiber 1.6 g, Protein 59.7 g, SaturatedFat 19.7 g, Sodium 500.6 mg, Sugar 1.8 g
MY FAVORITE POT ROAST
This is the oven version that is the original I got from my mother. It is unbelievably delicious.
Provided by Mark D. Wilder
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat vegetable oil in a Dutch oven over medium heat. Cook beef in Dutch oven until browned on all sides, 2 to 3 minutes per side.
- Mix brown sugar, salt, mustard, and black pepper together in a small bowl; sprinkle evenly over the roast. Arrange potatoes, carrots, and onion in the Dutch oven around the roast. Pour vinegar and water over the vegetables.
- Place a cover on the Dutch oven and put in preheated oven. Cook until the roast is hot in the center, and just turning from pink to grey, about 4 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
Nutrition Facts : Calories 498.1 calories, Carbohydrate 31 g, Cholesterol 103.3 mg, Fat 27.9 g, Fiber 4.2 g, Protein 30.1 g, SaturatedFat 10.5 g, Sodium 961.7 mg, Sugar 5 g
COFFEE BRAISED POT ROAST WITH ONION SAUCE
A tasty pot roast with a rich sauce. Serve with potatoes and steamed carrots. The vinegar added to the gravy gives it a "sauerbraten" flavor and can be omitted if desired.
Provided by Outta Here
Categories Roast Beef
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- In a large Dutch oven, heat 2 teaspoons olive oil over medium heat. Sauté the onions and garlic until softened, about 10 minutes. Remove from pan and set aside.
- Heat the remaining oil over medium-high heat and brown the beef on all sides. Spoon the onions around the roast and pour in the coffee and broth. Add the salt, pepper, thyme and bay leaf. Bring to a boil and cover. Put the pot into oven and cook 1 hour and 40 minutes. Baste occasionally.
- Remove the roast from pan and let rest 15 minutes.
- Remove the onions from the pan with a slotted spoon and set aside. Discard the bay leaf; degrease the liquid.
- Mash together the butter and flour.
- Bring the liquid to a boil and slowly whisk in the butter mixture. Simmer the sauce 10 minutes; it should be slightly thickened. Stir in the onions and vinegar; check the seasonings.
- Carve the roast thinly and serve with the onion sauce.
Nutrition Facts : Calories 857.4, Fat 43.6, SaturatedFat 16.7, Cholesterol 320.6, Sodium 791.6, Carbohydrate 7.4, Fiber 1.1, Sugar 2.4, Protein 101.8
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COFFEE-BRAISED POT ROAST WITH CARAMELIZED ONIONS
From eatingwell.com
4.4/5 (17)Total Time 3 hrs 15 minsAuthor Patsy JamiesonCalories 209 per serving
- Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a plate.
- Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer to the oven.
- Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.
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