Coffee Pot Roast

Pot Roast
Pot Roast. Timothy Scheibe / EyeEm / Getty Images
Ratings (8)
  • Total: 2 hrs 40 mins
  • Prep: 20 mins
  • Cook: 2 hrs 20 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
787 Calories
36g Fat
21g Carbs
91g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 787
% Daily Value*
Total Fat 36g 46%
Saturated Fat 13g 66%
Cholesterol 271mg 90%
Sodium 481mg 21%
Total Carbohydrate 21g 7%
Dietary Fiber 2g 8%
Protein 91g
Calcium 126mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Ingredients

  • 1 beef pot roast, preferably a chuck roast, about 3 to 4 pounds​
  • kosher salt and freshly ground black pepper
  • 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 mixed with 2 tablespoons cold water

Steps to Make It

 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 and stir in the flour and water mixture. Cook, stirring, until thickened. 

Taste and season with salt and pepper, as needed.

Serve the beef with the sauce.

Serves 6.

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