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 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
MY COFFEE-MARINATED POT ROAST
This is the roast my family loves. VERY tender and YumMY! I like to marinate it overnight, but it doesn't have to be. Two hours would be enough. Hope you enjoy as much as my sweet family does. :o)
Provided by GrammyLee Butler
Categories One Dish Meal
Time 5h
Yield 4-8 serving(s)
Number Of Ingredients 15
Steps:
- FOR MARINATING: place roast in ziploc bag. Pour marinade ingredients over it. Place in refrig. 8-24 hours, turning once. Remove roast from bag. Save marinade.
- Flour roast and heat in oil just til sides are brown.
- Place in large pan.
- Put cut carrots, potatoes, onions and celery around roast.
- Pour marinade over roast and vegs., reserving 1 cup.
- Add flour to 1 cup of marinade, stir til mixed well, and pour over roast. Cover with aluminum foil.
- bake at 325 for 2 1/2 - 3 hours. YUM!
- May serve with mashed potatoes, green beans, or salad.
Nutrition Facts : Calories 973, Fat 36.3, SaturatedFat 13.9, Cholesterol 299.7, Sodium 1453.3, Carbohydrate 61.1, Fiber 8.1, Sugar 9.4, Protein 103.2
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