MARINATED POT ROAST
I've long used whole or ground cloves as my secret ingredient in cooking and baking. Added to an overnight marinade, they provide the gravy in this meaty main dish with great flavor. -Marijane Rea of Milwaukie, Oregon
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a gallon-size resealable plastic bag, combine the first eight ingredients. Cut roast in half; add to marinade. Seal bag and turn to coat; refrigerate overnight., Place roast and marinade in a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast to a serving platter and keep warm. Pour cooking juices into a 2-cup measuring cup; discard whole cloves, In a saucepan, combine cornstarch and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.
Nutrition Facts : Calories 225 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 299mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
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
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
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.
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 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
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