Coffee Pot Roast
Coffee Roasted Beef Chuck
Coffee Pot Roast
3 pound beef pot roast
1 tablespoon shortening
1 can (approx. 15oz) diced tomatoes with liquid
1 cup black coffee
salt and pepper
1/2 cup chopped onion
1 1/2 cups diced carrots
2 1/2 cups diced potatoes
1 package (10 ounces) frozen green peas
flour mixed with cold water to thicken liquids, optional
Brown meat on all sides in shortening in heavy kettle or Dutch oven. Add
tomatoes, coffee, salt and pepper. Bring to a boil. Cover and simmer for 1
1/2 hours. Add onion and carrot; simmer for 15 minutes.
Add potatoes and cook until vegetables are tender; add peas and cook for 3
or 4 minutes.
To thicken liquids: Make a paste with 1 or 2 tablespoons of flour and a
little cold water; stir until smooth. Stir into hot liquid a little at a
time until desired consistency is reached.
Pot roast serves 6.
Coffee Roasted Beef Chuck
2 tablespoons butter
1 tablespoon vegetable oil
4 pounds beef chuck roast
2 large yellow onions, chopped
2 cloves garlic, minced
freshly ground pepper, to taste
6 cups brewed coffee
2 cups sliced fresh mushrooms
3 tablespoons cornstarch
salt to taste
1/2 cup sour cream
In a large pot, heat the butter and oil over medium/high heat. Place the
roast in the pot and sear it on all sides until well browned. Remove the
roast and set aside. In the same pot, sauté the onions for 5 minutes,
scraping loose the brown roast bits on the bottom of the pot. Add the
garlic and pepper and sauté for 1 minute. Return the meat to the pot and
pour in the coffee and add the mushrooms. Over high heat, bring to a boil.
Reduce heat to low and simmer for 5 hours, turning the meat over halfway
through the cooking time. A slow cooker may be used for cooking the roast,
if desired. To make the gravy: When the roast is done, remove it from the
pot. Take 1/2 cup of the coffee sauce mixture from the pot and stir in the
cornstarch to make a slurry. Mix well. Return the slurry to the pot,
stirring until the sauce thickens slightly. Stir in the sour cream then
salt to taste.
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