Coffee Flavored Beef Roast Recipes

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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-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

COFFEE-FLAVORED BEEF ROAST



Coffee-Flavored Beef Roast image

Coming home to a complete meal is so wonderful. This dish takes very little preparation but the results are delicious.-Jean Collier, Hanford, California

Provided by Taste of Home

Categories     Dinner

Time 6h35m

Yield 8 servings (2 cups gravy).

Number Of Ingredients 13

6 medium red potatoes, cut into wedges
6 medium carrots, cut into 1-inch lengths
2 beef sirloin tip roasts (2 to 3 pounds each)
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 teaspoons canola oil
1 medium onion, halved and sliced
2 cups whole fresh mushrooms, quartered
2 garlic cloves, minced
1-1/2 cups brewed coffee
1 teaspoon chili powder
3 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Place potatoes and carrots in a 5-qt. slow cooker. Sprinkle beef with half of the salt and pepper. In a large skillet, brown beef in oil on all sides. Transfer to slow cooker., In the same skillet, saute onion and mushrooms in the drippings for 2 minutes. Add garlic; cook 1 minute longer. Stir in the coffee, chili powder and remaining salt and pepper. Pour over meat. Cover and cook on low for 6-8 hours or until meat is tender. , Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. , Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.

Nutrition Facts :

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-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 AND VINEGAR POT ROAST



Coffee and Vinegar Pot Roast image

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

3 -5 lbs chuck roast or 3 -5 lbs boneless bottom round roast
1 cup white wine vinegar
2 cups strong hot black coffee
1 cup water
2 bay leaves
2 tablespoons whole black peppercorns (or combination of white and black)
1/2 tablespoon salt

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

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



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

COFFEE-MARINATED BISON SHORT RIBS



Coffee-Marinated Bison Short Ribs image

Provided by Bruce Aidells

Categories     Coffee     Braise     Marinate     Dinner     Buffalo     Bacon     Winter     Jalapeño     Maple Syrup     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 22

Marinade:
4 cups water
3 cups chilled strong brewed coffee
1/2 cup coarse kosher salt
3 tablespoons plus 2 teaspoons (packed) dark brown sugar
1/4 cup pure maple syrup
2 tablespoons chopped fresh rosemary
2 tablespoons plus 1 teaspoon Worcestershire sauce
2 cups ice cubes
4 pounds bison (often labeled buffalo) short ribs, cut between ribs to separate
Short Ribs:
1/4 cup chopped bacon (about 1 1/2 ounces)
2 cups chopped onions
1/2 cup chopped shallots
6 garlic cloves, chopped
1 small jalapeño chile, seeded, chopped
1 cup strong brewed coffee
1 cup low-salt chicken broth
1/4 cup chili sauce (such as Heinz) or ketchup
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon soy sauce

Steps:

  • For marinade:
  • Stir 4 cups water, coffee, 1/2 cup coarse salt, and sugar in large bowl until salt and sugar dissolve. Add syrup and next 3 ingredients; stir until ice melts. Add ribs. Place plate atop ribs to keep submerged. Cover and chill 4 to 6 hours. Drain ribs; discard marinade. DO AHEAD: Drained ribs can be made 2 days ahead. Cover and chill.
  • For short ribs:
  • Preheat oven to 325°F. Sauté bacon in heavy large wide ovenproof pot over medium heat until beginning to brown. Using slotted spoon, transfer bacon to plate. Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, cook ribs until browned on all sides, about 7 minutes per batch. Transfer to large plate. Add onions, shallots, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add coffee and broth; stir, scraping up browned bits. Add chili sauce and all remaining ingredients; bring to boil. Add bacon and ribs, cover, and transfer to oven. Braise until meat is tender, about 2 hours 15 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm in 325°F oven until heated through, about 20 minutes, before continuing.
  • Transfer ribs to plate; tent with foil to keep warm. Spoon fat from surface of sauce. Boil sauce until reduced to 2 cups, about 5 minutes. Pour sauce over ribs.

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