Coffee Pot Roast

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 03/1/22
Coffee pot roast with mashed potatoes and carrots

Julie Rideout / Stocksy
Prep: 20 mins
Cook: 2 hrs 20 mins
Total: 2 hrs 40 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
727 Calories
46g Fat
4g Carbs
69g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 727
% Daily Value*
Total Fat 46g 60%
Saturated Fat 18g 88%
Cholesterol 272mg 91%
Sodium 154mg 7%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 2%
Total Sugars 1g
Protein 69g
Vitamin C 1mg 6%
Calcium 49mg 4%
Iron 6mg 34%
Potassium 597mg 13%
*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.

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Ingredients

  • 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 thyme leaves

  • 2/3 cup strongly brewed black coffee

  • 2 tablespoons flour

  • 2 tablespoons cold water

Steps to Make It

  1. Heat the oven to 325 F. 

  2. Sprinkle the chuck roast all over with the salt and pepper.

  3. Heat the oil in a Dutch oven over medium-high heat.

  4. Add the beef and sear, turning to brown all sides.

  5. Remove to a plate and set aside.

  6. Reduce the heat to medium and add the onions to the pan, along with the remaining 2 teaspoons of olive oil.

  7. Cook, stirring frequently, until the onion begins to brown, about 7 to 9 minutes.

  8. Add the minced garlic and thyme; cook, stirring, for 1 minute longer.

  9. Stir in the coffee and bring to a simmer. 

  10. Put the beef back into the pot and turn to coat well with the onions and liquids. 

  11. Put the lid on the Dutch oven and transfer to the oven. Braise for about 2 hours, or until the beef is very tender. 

  12. Transfer the beef to a plate and keep warm.

  13. Strain the liquids into a gravy separator and discard excess fat.

  14. 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. 

  15. Taste and season with salt and pepper, as needed.

  16. Serve the beef with the sauce.