Roast Beef With Coffee Gravy 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 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 GRAVY



Roast Beef with Coffee Gravy image

Time 6h10m

Yield 8

Number Of Ingredients 11

3-5 pound chuck roast
salt and pepper to taste
1 tablespoon oil
2 onions (sliced)
2 cups beef broth
2 cups coffee
1 tablespoon balsamic vinegar
2 bay leaves
2 sprigs of thyme
1 tablespoon flour mixed into 1 tablespoon water
salt and pepper to taste

Steps:

  • Season the beef with salt and pepper.
  • Heat the oil in a pan.
  • Add the beef and brown on all sides and set aside.
  • Add the onion to the pan and saute until tender, about 3-5 minutes.
  • Add the beef stock and deglaze the pan.
  • Add the beef back to the pan along with the coffee, balsamic vinegar, bay leaves and thyme and bring to a simmer.
  • Cover and transfer to a preheated 325F/170C over and bake until fork tender, about 3-5 hours.
  • Set the beef aside, cover and let cool.
  • Strain the solids from the gravy and skim off the fat.
  • Add the flour and water mixture and simmer until it thickens, a few minutes.
  • Season the gravy with salt and pepper.

ROAST BEEF WITH COFFEE GRAVY RECIPE



Roast beef with coffee gravy Recipe image

Provided by jeanniek521

Number Of Ingredients 11

3-5 pound chuck roast
salt and pepper to taste
1 tablespoon oil
2 onions (sliced)
2 cups beef broth
2 cups coffee
1 tablespoon balsamic vinegar
2 bay leaves
2 sprigs of thyme
1 tablespoon flour mixed into 1 tablespoon water
salt and pepper to taste

Steps:

  • 1. Season the beef with salt and pepper. 2. Heat the oil in a pan. 3. Add the beef and brown on all sides and set aside. 4. Add the onion to the pan and saute until tender, about 3-5 minutes. 5. Add the beef stock and deglaze the pan. 7. Add the beef back to the pan along with the coffee, balsamic vinegar, bay leaves and thyme and bring to a simmer. 8. Cover and transfer to a preheated 325F over and bake until fork tender, about 3-5 hours. 9. Set the beef aside, cover and let cool. 10. Strain the solids from the gravy and skim off the fat. 11. Add the flour and water mixture and simmer until it thickens, a few minutes. 12. Season the gravy with salt and pepper.

ROAST BEEF WITH GRAVY



Roast Beef with Gravy image

Provided by Trisha Yearwood

Categories     main-dish

Time 4h15m

Yield 4 servings

Number Of Ingredients 5

One 5-pound boneless chuck roast
Salt and black pepper
1 large red onion, sliced
1/4 cup cider vinegar
4 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 450 degrees F. Line a 9-by 13- by 2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy. When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy. Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.) Measure the remaining defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened. Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy.

BEEF STEW WITH COFFEE GRAVY



Beef Stew With Coffee Gravy image

Comfort food. I know the ingredient list is a little odd, but it makes a really tasty gravy with a lot of depth and character, almost somewhere in between a standard beef stew and pot roast. My family hasn't really cared for most of the stew recipes I've tried (or pot roasts for that matter), but they really like this.

Provided by littleturtle

Categories     Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 19

1/4-1/2 cup wheat flour
1 1/2-2 lbs chuck roast or 1 1/2-2 lbs round roast, cut into 1 - 1 1/2-inch cubes
1 1/2 tablespoons bacon grease or 1 1/2 tablespoons olive oil
1 (10 3/4 ounce) can cream of asparagus soup
1 (1 ounce) package lipton's onion and mushroom soup mix
1 cup strong coffee
1/2 cup dry red wine (I like Marsala)
1 cup water
1 tablespoon beef bouillon
1 tablespoon horseradish sauce (I like Beaver brand deli style)
2 tablespoons soy sauce
1 teaspoon seasoning salt
3/4 teaspoon dried oregano
1/2 teaspoon ground thyme
4 garlic cloves, crushed
1 onion, peeled & chopped
3 carrots, peeled & cut diagonally into 2-inch pieces (about 6 1/2 ounces) or 12 -17 whole baby carrots (about 6 1/2 ounces)
2 large russet potatoes or 2 large red potatoes, cut into 1 . 5-inch chunks
3 small turnips, peeled & quartered

Steps:

  • Dredge meat in flour to coat (shaking off any excess flour; excess can be reserved and used as a thickener at the end if desired, but I don't).
  • In a Dutch oven, heat the grease over medium heat, and brown the beef (5 minutes).
  • Whisk together the soup, soup mix, coffee, wine, water, beef base, horseradish sauce, soy sauce, seasoning salt, oregano, thyme, garlic, and onions; add the mixture to the meat in the pot.
  • Simmer, covered, over low heat for 30 minutes.
  • Add the carrots, potatoes, and turnips, and simmer, covered, until beef is tender (1-1.5 hours) (Stew can be made ahead up to this point and refrigerated).
  • Uncover the stew and bring to a boil.
  • Cover and cook over medium heat 10-15 minutes more.
  • (I just serve at this point, but if thicker gravy is desired) With a slotted spoon, remove the meat and vegetables to a serving platter.
  • Stir a couple of tablespoons of water into the reserved flour, and add to the liquid in the pot.
  • Boil, stirring constantly, until thickened (2 minutes).
  • Pour gravy over meat and vegetables.

Nutrition Facts : Calories 368.8, Fat 11.2, SaturatedFat 4.6, Cholesterol 78.8, Sodium 646.9, Carbohydrate 35.9, Fiber 5.3, Sugar 5, Protein 29.1

ROAST BEEF AND GRAVY



Roast Beef and Gravy image

This is by far the simplest way to make roast beef and gravy. On busy days, I can put this main dish in the slow cooker and forget about it. My family likes it with mashed potatoes and fruit salad. -Abby Metzger, Larchwood, Iowa

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 10 servings.

Number Of Ingredients 4

1 boneless beef chuck roast (3 pounds)
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/3 cup sherry or beef broth
1 envelope onion soup mix

Steps:

  • Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

Nutrition Facts : Calories 267 calories, Fat 14g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 517mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.

TRADITIONAL ROAST BEEF WITH GRAVY



Traditional Roast Beef With Gravy image

Make and share this Traditional Roast Beef With Gravy recipe from Food.com.

Provided by evelynathens

Categories     Roast Beef

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 8

5 lbs beef roast, trimmed of excess fat
fresh ground black pepper
sea salt
1 clove garlic, crushed
2 teaspoons flour
2 tablespoons red wine
1 1/4 cups beef stock
1/2 teaspoon tomato paste

Steps:

  • Preheat oven to 350F.
  • Rub outside of meat with pepper, salt and garlic.
  • Place on a rack in a baking dish; pour 1/3 cup water into bottom of baking dish.
  • Roast beef, allowing 25 minutes per pound for medium rare, a little longer for well done.
  • Cover loosely with foil.
  • Stand for 15 minutes before carving.
  • To prepare gravy: drain off all except 1 tblsp of fat from the baking dish.
  • Place dish over a low heat.
  • Add flour and stir well to incorporate all the bits and pieces in the dish.
  • Cook, stirring constantly, over medium heat until well-browned, taking care not to burn.
  • Combine wine, stock and tomato paste.
  • Gradually stir into flour mixture.
  • Heat, stirring constantly, until gravy boils and thickens.
  • Cook for about 3 minutes.
  • Season to taste.

ROAST WITH GRAVY



Roast with Gravy image

Roast like grandma used to make and easy gravy. This is a recipe my grandmother has made for years. I love the gravy that goes with this! Serve with mashed potatoes and your favorite vegetables!

Provided by Laura Tanner-Humphreys

Categories     Main Dish Recipes     Roast Recipes

Time 2h45m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
1 (3 pound) beef sirloin tip roast
1 onion, chopped
4 cloves garlic, minced
2 cups brewed coffee
1 ½ cups water
2 cubes beef bouillon
6 basil leaves
1 tablespoon salt
1 teaspoon ground black pepper
½ cup all-purpose flour
½ cup water
salt to taste

Steps:

  • Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. Remove roast from pot and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
  • Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. Add beef bouillon, basil leaves, 1 tablespoon salt, and pepper.
  • Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. Remove and discard basil leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.
  • Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 9.4 g, Cholesterol 158.1 mg, Fat 17.5 g, Fiber 0.8 g, Protein 47 g, SaturatedFat 5.6 g, Sodium 1152.3 mg, Sugar 1.4 g

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