Thursday, January 17, 2013

Beef roast with coffee gravy recipe

As I venture deeper and deeper into the realm known as my kitchen, I find myself experimenting with unique ingredient combinations. Some have been a complete bust while every once in awhile I strike gold. As you have probably noticed from the past week's recipes, I have been on something of a coffee kick. I found a recipe for a coffee roasted beef chuck on All Recipes and added my own personal touches to it. I think I have struck gold with this one.

  • 3 tablespoons olive oil
  • beef chuck roast
  • 2 medium onions, coarsely chopped
  • 2 tablespoons minced garlic
  • pepper to taste
  • 4 cups strongly brewed coffee
  • 2 cups water
  • 2 tablespoons Worcestershire sauce
  • 1 beef bullion cube
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups sliced mushrooms
  • 4-5 tablespoons corn starch
  • 1/2 cup cold water
  • 3/4 cup sour cream
Brew 4 cups of strong coffee. Reserve 1/2 cup, pour remaining coffee into crock pot. In a large pot, heat the olive oil and brown roast on all sides. Remove roast and place in crock pot. Add onions and garlic to pot and saute for approximately 3-4 minutes. Add to crock. Deglaze pan with remaining half cup of coffee, be sure to scrape up all bits of browned roast. Also add to crock. Add 2 cups water, Worcestershire sauce, bullion, salt, pepper and mushrooms to crock pot. Cover and cook on high for 5 hours. About 15 minutes before serving, remove roast from crock. Mix cornstarch with cold water and add to crock pot. Stir well. Add sour cream. Replace roast and allow to cook 10-15 minutes more, until gravy has reached desired consistency.

Cook's Notes
  • The gravy for the roast has a very deep, robust flavor that may be a bit too much for some people. If you are not a big fan of coffee, you can cut it down to 3 cups coffee and 3 cups water.
  • More than likely, when you remove your roast from the crock pot to make the gravy, it will fall apart. Don't sweat it-that just means your roast and good & tender.
  • The gravy for this recipe comes out on the thin side. If you like a thicker gravy, add more corn starch/water to the gravy and let it cook a little longer.

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