Coffee Beef Roast Recipes

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COFFEE-RUBBED ROAST BEEF



Coffee-Rubbed Roast Beef image

Want to try a flavorful twist on a classic recipe? Coffee-rubbed roast beef is an earthy remix of your favorite entree.

Provided by Meghan Yager

Categories     Roast

Time 1h15m

Number Of Ingredients 7

1 teaspoon freshly ground coffee
2 teaspoons packed light brown sugar or palm sugar
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 2.5-pound boneless beef roast
1 1/2 teaspoons olive oil

Steps:

  • Preheat oven to 350˚F. Line a rimmed baking sheet with aluminum foil.
  • Mix together coffee grounds, sugar, pepper, oregano, and salt in a small bowl until combined.
  • Use your hands to rub the roast all over with the spice blend.
  • Place a large cast iron skillet over medium-high heat, and add oil. Once hot, sear beef on all sides, about 3-4 minutes per side.
  • Transfer seared meat to the prepared baking sheet.
  • Place in center of oven and roast 65-85 minutes (or 25-35 minutes per pound) or until a thermometer inserted into the center of the roast registers 145˚F.
  • Remove from oven and let rest for 10 minutes before slicing and serving.

Nutrition Facts : ServingSize 1 plate, Calories 269 calories, Sugar 1.5 g, Sodium 356.8 mg, Fat 12 g, SaturatedFat 3.2 g, TransFat 0.6 g, Carbohydrate 2 g, Fiber 0.2 g, Protein 38.8 g, Cholesterol 139.8 mg

SLOW-COOKED COFFEE BEEF ROAST



Slow-Cooked Coffee Beef Roast image

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

1 beef sirloin tip roast (2-1/2 pounds), cut in half
2 teaspoons canola oil
1-1/2 cups sliced fresh mushrooms
1/3 cup sliced green onions
2 garlic cloves, minced
1-1/2 cups brewed coffee
1 teaspoon liquid smoke, optional
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/4 cup cornstarch
1/3 cup cold water

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 ROAST BEEF



Coffee Roast Beef image

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.-

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 6 servings plus leftovers.

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 706 calories, Fat 41g fat (15g saturated fat), Cholesterol 246mg cholesterol, Sodium 514mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 75g protein.

ROAST BEEF WITH COFFEE



Roast Beef with Coffee image

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

4 pounds chuck roast
5 cloves garlic, minced
1 ½ cups prepared strong coffee
2 tablespoons cornstarch
½ cup water

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 BEEF ROAST



Coffee Beef Roast image

Beef Roast with brewed coffee, vegetables, and seasonings.. A great recipe to start in the morning, with your leftover coffee from the coffee pot.

Provided by weekend cooker

Categories     Onions

Time 8h20m

Yield 1 beef roast, 8-12 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless sirloin tip roast (cut in half)
2 teaspoons canola oil
1 1/2 cups sliced fresh mushrooms
1/2 cup sliced green onion
2 garlic cloves, minced
1 1/2 cups brewed coffee
1 teaspoon liquid smoke
1/4 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1/4 cup cornstarch
1/2 cup cold water

Steps:

  • In a large nonstick skillet, brown roast over medium-high heat on all sides in oil. Transfer roast to slow cooker.
  • In the same skillet, saute mushrooms,onions, and garlic until tender.
  • Stir the coffee, liquid smoke,salt, chili powder, and pepper into the vegetables. Pour over the roast.
  • Cook on low 8-10 hoursor until meat is tender.
  • Remove roast and keep warm.
  • Pour cooking juices into a 2 cup measuring cup; skim fat.
  • Combine cornstarch and water into a saucepan until smooth.
  • Gradually stir in the 2 cups of cooking juices.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Serve.

Nutrition Facts : Calories 32.3, Fat 1.2, SaturatedFat 0.1, Sodium 78.9, Carbohydrate 4.9, Fiber 0.4, Sugar 0.4, Protein 0.7

COFFEE CRUSTED BEEF TENDERLOIN



Coffee Crusted Beef Tenderloin image

Provided by Sandra Lee

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 9

1/2 pound beef tenderloin, trimmed of fat and skin
1/4 cup coffee beans, finely ground
1/4 cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons ground sage
1 tablespoon onion powder
1 teaspoon cayenne
Sage leaves, for garnish, optional

Steps:

  • Fold over thin end of meat and tie with string every inch or so along the length of the tenderloin.
  • Preheat the oven to 450 degrees F.
  • Combine ingredients for the rub in a medium baking pan. Place meat inside pan and rub meat generously with the spice mixture. Let meat sit 15 minutes and repeat rub. Place meat on a rack in a roasting pan in preheated oven. Do not baste or cover meat.
  • Immediately turn oven down to 400 degrees F.
  • Roast until an instant-read thermometer stuck in the thickest portion of the meat registers 130 degrees F for rare to 145 degrees F for medium. Remove from oven and let meat rest for 10 minutes before slicing. Garnish with sage leaves,if desired.

COFFEE RUBBED RIB-EYE



Coffee Rubbed Rib-Eye image

Provided by Bobby Flay

Categories     main-dish

Time 31m

Yield 4 servings

Number Of Ingredients 14

1/4 cup ancho chili powder
1/4 cup finely ground espresso
2 tablespoons Spanish paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground ginger
2 teaspoons chili de arbol powder
2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each
Canola or olive oil
Salt and coarsely ground black pepper

Steps:

  • Combine all spices in a bowl.
  • Preheat oven to 425 degrees F.
  • Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

SLOW-ROASTED BEEF



Slow-Roasted Beef image

With the aid of a digital thermometer and plenty of hands-off time, this recipe makes the best of an inexpensive beef roast, which really shines when thinly sliced and reused in flavor-packed dishes over the next week. Though the recipe suggests a 2- to 3-pound roast, it will work for one of any size. (Just be aware that the timing will change accordingly.) As the beef rests in the fridge, it will initially darken in color and may later turn brown or gray; this is due to the oxidation of muscle pigments and is expected. Once you start cooking, always rely on your thermometer, not your timer. To test for doneness without a thermometer, insert a thin metal skewer all the way through the meat and hold it there for 10 seconds. Rapidly remove the skewer and touch it to the skin under your lower lip. It will feel like a hot bath water at rare.

Provided by J. Kenji López Alt

Categories     dinner, lunch, meat, roasts, sandwiches, main course

Time P1DT3h

Yield 1 (2- to 3-pound) roast

Number Of Ingredients 3

1 (2- to 3-pound) inexpensive lean beef roast, such as tri-tip, top round or eye round
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

Steps:

  • Pat roast dry with paper towels. Rub generously with salt (at least 1/4 cup) and pepper on all sides. Shake the roast gently, allowing any excess salt and pepper to fall off.
  • Place a wire rack in a small rimmed baking sheet or lay 5 to 6 metal skewers across a large plate or baking sheet. Place roast on top of rack or skewers, making sure it is fully elevated above the bottom of the baking sheet. Place elevated roast on the bottom rack of your refrigerator, uncovered (or loosely covered with foil, if you are squeamish about raw meat), and let rest undisturbed for at least 24 hours and up to 48 hours.
  • Transfer baking sheet with elevated roast directly from the refrigerator into a cold oven and set oven temperature to 225 degrees. Cook until the center of the roast reaches 120 degrees for rare, or 130 degrees for medium, as tested with a digital thermometer. Depending on the oven and the exact geometry of the roast, this will take 1 to 2 1/2 hours.
  • Remove baking sheet with roast from oven and set on a trivet or on top of your stovetop. Let the roast rest on the baking sheet for at least 30 minutes.
  • Heat vegetable oil in a large skillet (any heavy skillet without a nonstick coating will do) over high until lightly smoking. Sear roast, turning occasionally, until well browned on all sides, about 4 minutes total.
  • Carve into thin slices with a sharp knife and serve what you'll eat today. When finished, carve remaining roast. Carefully lay fanned slices into zipper-lock freezer bags in layers no thicker than 1/2 inch. Squeeze out as much air as possible and stack sealed bags on an aluminum baking sheet. Place in freezer until completely frozen. Store frozen for up to 2 months.
  • To thaw, place one bag of frozen sliced steak on an aluminum baking sheet at room temperature until defrosted, about 45 minutes. It is important to use an aluminum sheet, as the high thermal conductivity of aluminum greatly speeds up the thawing process. Use thawed sliced steak as desired.

CROCK POT ROAST BEEF AND GARLIC (ALMOST FORGOT...AND COFFEE)!



Crock Pot Roast Beef and Garlic (Almost Forgot...and Coffee)! image

A tender, flavorful beef roast infused with garlic and basted in its own juices combined with onions, mushrooms and freshly brewed coffee...yes...coffee!

Provided by Dave Dallas

Categories     Roast Beef

Time 6h20m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 9

2 -4 lbs chuck roast
5 garlic cloves
1 1/2 cups fresh brewed coffee
kosher salt (to taste)
ground black pepper (to taste)
1 medium onion (sliced)
12 ounces fresh mushrooms (button or sliced)
2 tablespoons cornstarch
1/2 cup water

Steps:

  • Brew a pot of freshly ground coffee.
  • Make 5 deep slits around the top and sides of the roast.
  • Push the whole cloves of garlic down into the slits.
  • Rub meat with pepper and salt.
  • Place roast, mushrooms and onion in crock pot.
  • Pour 1 1/2 cups coffee over the meat.
  • Cook on low setting for 6 hours.
  • Remove beef from crock pot and pour the drippings into a small saucepan.
  • Bring to a simmer over medium-low heat.
  • In a separate bowl, combine the cornstarch and water and add slowly to the saucepan, stirring constantly.
  • Simmer until thickened to desired consistency.
  • Serve with potatoes, noodles or rice.

Nutrition Facts : Calories 631.5, Fat 44.8, SaturatedFat 18, Cholesterol 156.5, Sodium 142.5, Carbohydrate 10.6, Fiber 1.4, Sugar 2.7, Protein 45.1

COFFEE-ROASTED FILLET OF BEEF



Coffee-Roasted Fillet of Beef image

Just when I think all my recipe snipping and gluing and saving has been for naught, something turns me around. Take this coffee-roasted beef with mushrooms and pasilla chili broth. I couldn't imagine why I had ever cut it out - so busy, so restauranty. But I tried it, soaking chilies in one corner, shiitakes in another, coating the beef with ground coffee and roasting it. Stacking was involved in the plating. I brought the admittedly gorgeous dishes to the table with a cynically arched brow. It was heavenly. And my faith was restored.

Provided by Julie Powell

Categories     dinner, main course

Time 2h30m

Yield Serves 4 to 6

Number Of Ingredients 17

2 dried pasilla chilies
1 6-inch white-corn tortilla
3 tablespoons unsalted butter
1 1/2 cups chopped white onion
4 large cloves garlic
2 1/2 cups chicken stock
1/4 cup heavy cream
Kosher salt
1 teaspoon light-brown sugar
3 tablespoons medium-roast coffee beans, finely ground
1 tablespoon cocoa powder
1/8 teaspoon ground cinnamon
1 2-pound beef tenderloin roast, cut from the large end, trimmed and tied at 1/2 -inch intervals with kitchen twine
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
3/4 pound shiitake mushrooms, stemmed and quartered
Sprigs of watercress

Steps:

  • Seed, stem and cut the chilies into pieces. Tear the tortilla into pieces. Set both aside. In a saucepan, melt 1 tablespoon butter over medium-high heat. Add the onion and garlic and sauté until translucent, about 3 minutes. Add the chilies and tortilla and cook over medium-low heat, stirring, until softened. Pour in the stock, bring to a boil and then simmer, partly covered, for 10 minutes. In a blender, purée the hot mixture until smooth. Pour through a fine sieve set over a saucepan, pressing on the solids. Discard the solids. Whisk in the cream, 1 teaspoon salt and the brown sugar. Season to taste.
  • Preheat the oven to 400 degrees. In a bowl, whisk together the coffee, cocoa and cinnamon. Pat the beef dry and rub with 2 teaspoons salt and 1 teaspoon pepper; then rub with oil. Sprinkle the coffee mixture over a sheet of wax paper and coat the beef in it. Place the beef on a rack set in a roasting pan and let stand at room temperature for 30 minutes.
  • Roast the beef for 10 minutes; then lower the temperature to 250 and cook for an hour more, or until the meat reaches 130 degrees. Let stand, loosely covered with foil, for 10 minutes. (The meat will continue to cook, reaching about 135 degrees.)
  • Bring the broth to a boil and simmer until just thick enough to coat the back of a spoon. Cover and keep warm.
  • In a large skillet, melt the remaining butter over medium-high heat. Add the mushrooms and sauté until golden. Season with salt and pepper.
  • Remove the twine and cut the beef into 1/2-inch-thick slices. Spoon just enough broth to cover the bottoms of 4 to 6 shallow, wide soup bowls. Add 2 to 3 slices of beef, spoon more broth over the beef if desired and top with mushrooms and watercress.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 11 grams, Sodium 893 milligrams, Sugar 5 grams, TransFat 1 gram

COFFEE ROAST



Coffee Roast image

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

2 tablespoons butter
4 pounds chuck roast
1 tablespoon butter
salt to taste
1 onion, chopped
6 cups brewed coffee
2 cups canned mushrooms
3 tablespoons cornstarch

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

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OVEN BAKED CHUCK ROAST RECIPE - BEST BEEF RECIPES
2021-08-13 Preheat oven to 350˚F. Season the beef on all sides with salt and pepper. 4 pound boneless beef chuck roast. In a large Dutch oven, place the butter and vegetable oil over medium high heat. Once hot and the butter is melted, add the seasoned beef and sear until golden brown on …
From bestbeefrecipes.com


HOW TO COOK CLASSIC BEEF POT ROAST IN THE OVEN - KITCHN
2020-02-03 1 / 10. Heat the oven. Arrange a rack in the middle of the oven and heat to 325°F. Season the roast with 1 1/2 teaspoons of the salt and the pepper. Sprinkle 2 tablespoons of the flour over the entire roast until evenly coated. (Image credit: Lauren Volo) Meghan Splawn. Food Editor, Skills. Meghan was the Food Editor for Kitchn's Skills content.
From thekitchn.com


COFFEE DRY RUB RECIPE [STEAK, PORK, RIBS] - THEONLINEGRILL.COM
2022-03-31 Coffee Dry Rub. This all-purpose BBQ dry rub is easy to make and goes with anything. Take your barbecue steak, grilled pork chops, or spare ribs to a new level with this flavor-packed seasoning rub! Course Dry Rub, Seasoning. Cuisine American, BBQ. Prep Time 2 minutes. Total Time 2 minutes.
From theonlinegrill.com


EASY COFFEE MARINADE RECIPE - SNAPPY GOURMET
2016-11-10 Mix all ingredients in a large mixing bowl. Cover and refrigerate until ready to use, up to a few days. To use, place meat (about 2-4 pounds of pork or beef) in a resealable bag, cover with marinade, seal bag, and place in refrigerator. Marinate a few hours or depending on the type of meat marinate overnight.
From snappygourmet.com


30 LEFTOVER ROAST BEEF RECIPES FOR A HEARTY MIDWEEK MEAL
2021-12-19 Other Leftover Roast Beef Recipes. 24. Leftover Roast Fritters 25. Jhal Farazi 26. 2-Minute Noodle Pancakes 27. Roast Beef Couscous Salad 28. Roast Beef Sliders 29. Cornish Pasties 30. Roast Beef Stuffed Baked Potatoes. I can hear your stomach growling. Start scrolling down now! Delicious Leftover Roast Beef Recipes From The Americas
From lacademie.com


BEST EVER SLOW COOKER ITALIAN BEEF ROAST
A tender, juicy pot roast needs just a few minutes to get ready before simmering for 6 to 8 hours in the slow cooker.
From rasberrymuffin.sells-it.net


COFFEE-RUBBED RIBS RECIPE - SERIOUS EATS
2020-04-21 Mix together the coffee, salt, paprika, chile powder, dark brown sugar, oregano, garlic powder, onion powder, black pepper, coco powder, and coriander in a small bowl to make the rub. Remove the membrane from the back of the rack, and trim the ribs. Rub each rack liberally with the rub. Wrap ribs in foil or place in a large container and store ...
From seriouseats.com


COFFEE POT ROAST FLAVORED WITH COFFEE RECIPE - THE SPRUCE EATS
2022-03-01 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.
From thespruceeats.com


TENDER CROCKPOT POT ROAST RECIPE | THE NOVICE CHEF
2021-08-13 Add meat and quickly sear on all sides. Add meat and veggies to your crockpot. Transfer the meat to crockpot. Top with carrots, onion and mushrooms. Add gravy. Pour gravy mix on top and place lid on slow cooker. Slow cook that pot roast. Cook on low for 8 to 10 hours, until meat is tender. Shred and stir.
From thenovicechefblog.com


SLOW COOKER COFFEE ROASTED BEEF - BEAUTY AND THE FOODIE
2015-06-14 In a pinch bowl mix arrowroot powder and cold water. Set aside. In a medium sauce pan over medium high heat combine: coffee, beef broth, and worcestershire sauce. Heat to low boil and add arrowroot water slurry and mix in. Add minced garlic and onion. turn heat down to medium and stir for 2 minutes. Remove from heat.
From beautyandthefoodie.com


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