Coffee Pot Roast Recipes

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COFFEE POT ROAST



Coffee Pot Roast image

This pot roast is flavored with strong black coffee, along with onions and garlic. Serve this braised chuck roast with mashed potatoes or noodles.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 2h40m

Yield 8

Number Of Ingredients 10

1 (3- to 4-pound​) beef pot roast, preferably a chuck roast
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon plus 2 teaspoons extra virgin olive oil , divided
1 large onion, halved, thinly sliced
3 cloves garlic, minced
1 teaspoon dried leaf thyme
2/3 cup strong brewed black coffee
2 tablespoons flour
2 tablespoons cold water

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 POT ROAST



Slow-Cooked Coffee Pot Roast image

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

2 medium onions, thinly sliced
2 garlic cloves, minced
1 boneless beef chuck roast (3-1/2 to 4 pounds), quartered
1 cup brewed coffee
1/4 cup soy sauce
1/4 cup cornstarch
6 tablespoons cold water

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.

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h50m

Yield 8 to 10 servings

Number Of Ingredients 15

One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped

Steps:

  • Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
  • Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
  • Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
  • Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

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

CROCK POT CHUCK ROAST WITH COFFEE



Crock Pot Chuck Roast with Coffee image

Make and share this Crock Pot Chuck Roast with Coffee recipe from Food.com.

Provided by Diana Adcock

Categories     Roast Beef

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 large yellow onions
4 cloves garlic, minced
4 lbs chuck roast
1 cup brewed strong coffee
1/4 cup soy sauce
1/4 cup cornstarch
8 tablespoons cold water

Steps:

  • Quarter the beef roast.
  • Place half of the onions and garlic in the bottom of the crock pot.
  • Add half the beef.
  • Repeat.
  • Combine the coffee and soy sauce over beef and onions.
  • Cover and cook on low for 7-8 hours.
  • Remove beef.
  • Combine the cornstarch and water whisking to smooth.
  • Add to the juices in crockpot and stir well.
  • Return beef to crockpot and cover, cooking for another 30 minutes on high.

Nutrition Facts : Calories 711.4, Fat 27.7, SaturatedFat 12.4, Cholesterol 299.4, Sodium 1378.4, Carbohydrate 17.7, Fiber 1.6, Sugar 3.5, Protein 98.8

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

PRESSURE-COOKER COFFEE BEEF ROAST



Pressure-Cooker Coffee Beef Roast image

Coffee is the key to this flavorful beef roast that simmers 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 1h10m

Yield 6 servings.

Number Of Ingredients 12

2 teaspoons canola oil
1 beef sirloin tip roast (2-1/2 pounds), halved
1-1/2 cups brewed coffee
1-1/2 cups sliced fresh mushrooms
1/3 cup sliced green onions
2 garlic cloves, minced
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:

  • Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 teaspoon oil. When oil is hot, brown 1 roast half on all sides. Remove; repeat with remaining beef and oil. Add coffee to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel. Add mushrooms, green onions, garlic, liquid smoke if desired, salt, chili powder, pepper and beef., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally. Press cancel., Remove roast and vegetables to a serving platter; tent with foil. Let stand 10 minutes before slicing. Reserve 2 cups cooking juices; discard remaining juices. Transfer back to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.

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

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

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KSTP-TV - COFFEE IN YOUR POT ROAST? PAUL FOLGER SWEARS BY
Monday Night Meal: Coffee Pot Roast. Five Eyewitness News anchor, Paul Folger, makes a meal you can throw in the slow cooker and when you come home, your whole house will smell like coffee. 3 lb. Pot Roast 1 TB Vegetable Oil ¼ Cup Soy Sauce 1 Cup Brewed Black Coffee 2 Bay Leaves Broken Up 1 Clove Garlic ½ teaspoon dried Oregan. Five ...
From facebook.com


ULTIMATE SLOW COOKER POT ROAST - DINNER, THEN DESSERT
2017-03-02 Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side. In your slow cooker add the carrots, potatoes and garlic. Lay the beef on top, then add the beef broth and cover, cooking on …
From dinnerthendessert.com


COFFEE BRAISED POT ROAST WITH CARAMELIZED ONIONS RECIPE
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 …
From webmd.com


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