Coffee And Vinegar Pot Roast Food

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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 POT ROAST



Coffee Pot Roast image

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

Provided by Diana Rattray

Categories     Dinner     Entree

Time 2h40m

Yield 8

Number Of Ingredients 10

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 leaf thyme
2/3 cup strong brewed black coffee
2 tablespoons flour
2 tablespoons cold water

Steps:

  • 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. In a separate bowl, mix the flour into the water, then stir it into the pot. Cook, stirring, until thickened.
  • Taste and season with salt and pepper, as needed.
  • Serve the beef with the sauce.

Nutrition Facts : Calories 727 kcal, Carbohydrate 4 g, Cholesterol 272 mg, Fiber 0 g, Protein 69 g, SaturatedFat 18 g, Sodium 154 mg, Sugar 1 g, Fat 46 g, ServingSize 6 servings, UnsaturatedFat 0 g

COFFEE AND VINEGAR POT ROAST



Coffee and Vinegar Pot Roast image

Improbably delicious pot roast made with "burned" meat and strong black coffee. You won't taste the coffee in this fork tender dish. It's made with a vinegar marinade, so allow 24-48 hours to marinate. From Rozanne Gold, a favorite cookbook author.

Provided by sugarpea

Categories     Roast Beef

Time 4h30m

Yield 3 pound roast, 4 serving(s)

Number Of Ingredients 7

3 -5 lbs chuck roast or 3 -5 lbs boneless bottom round roast
1 cup white wine vinegar
2 cups strong hot black coffee
1 cup water
2 bay leaves
2 tablespoons whole black peppercorns (or combination of white and black)
1/2 tablespoon salt

Steps:

  • Refrigerate and marinate roast in plastic bag with vinegar, 24-48 hours; remove meat and set marinade aside; pat dry with paper towels.
  • Brown the roast in a heavy pot until nearly burned on both sides; add the coffee and water and scrape up any browned bits; add bay leaves, peppercorns and salt.
  • Simmer until tender, about 3 1/2 hours, turning several times; remove meat from pot; add reserved marinade and reduce to about 3 cups; season with salt and pepper to taste; thinly slice the roast and return it to the pot; reduce heat to low and cook another 30 minutes.

Nutrition Facts : Calories 868.8, Fat 66.6, SaturatedFat 26.9, Cholesterol 234.7, Sodium 1076.4, Protein 62.7

COFFEE-BRAISED ROAST BEEF



Coffee-Braised Roast Beef image

This recipe has been a family tradition since 1974. The meat is quick and flavorful, so it's a nice welcome home after a long day of work. The coffee adds an intriguing flavor to the roast, and the juices can be thickened for a delicious gravy.-Nancy Schuler, Belle Fourche, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 6h40m

Yield 10 servings.

Number Of Ingredients 11

1 cup cider vinegar
4 garlic cloves, crushed, divided
1 boneless beef chuck roast (4 to 5 pounds), trimmed
2 teaspoons salt
1 teaspoon pepper
1 cup strong brewed coffee
1 cup beef broth
1 medium onion, sliced
3 tablespoons cornstarch
1/4 cup cold water
Mashed potatoes

Steps:

  • In a large shallow dish, combine vinegar and 2 garlic cloves. Add roast; turn to coat. Cover and refrigerate overnight, turning occasionally., Drain roast, discarding marinade. Pat roast dry; sprinkle with salt and pepper. Place roast in a 5- or 6-qt. slow cooker; add coffee, broth, onion and remaining garlic. Cook, covered, on low until meat is tender, 6-7 hours., Remove roast and keep warm. Strain cooking juices, discarding onion and garlic; skim fat. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high until gravy is thickened, 30 minutes. Slice roast; serve with mashed potatoes and gravy.

Nutrition Facts : Calories 324 calories, Fat 17g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 636mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.

COFFEE BRAISED POT ROAST WITH ONION SAUCE



Coffee Braised Pot Roast With Onion Sauce image

A tasty pot roast with a rich sauce. Serve with potatoes and steamed carrots. The vinegar added to the gravy gives it a "sauerbraten" flavor and can be omitted if desired.

Provided by Outta Here

Categories     Roast Beef

Time 2h25m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 teaspoons olive oil, divided
2 medium onions, peeled and thinly sliced
2 garlic cloves, peeled and minced
4 lbs top round roast
1 1/2 cups strong black coffee
1 cup beef broth
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon dried thyme
1 bay leaf
1 tablespoon unsalted butter, room temperature
1 tablespoon flour
2 1/2 tablespoons red wine vinegar

Steps:

  • Preheat oven to 325°F.
  • In a large Dutch oven, heat 2 teaspoons olive oil over medium heat. Sauté the onions and garlic until softened, about 10 minutes. Remove from pan and set aside.
  • Heat the remaining oil over medium-high heat and brown the beef on all sides. Spoon the onions around the roast and pour in the coffee and broth. Add the salt, pepper, thyme and bay leaf. Bring to a boil and cover. Put the pot into oven and cook 1 hour and 40 minutes. Baste occasionally.
  • Remove the roast from pan and let rest 15 minutes.
  • Remove the onions from the pan with a slotted spoon and set aside. Discard the bay leaf; degrease the liquid.
  • Mash together the butter and flour.
  • Bring the liquid to a boil and slowly whisk in the butter mixture. Simmer the sauce 10 minutes; it should be slightly thickened. Stir in the onions and vinegar; check the seasonings.
  • Carve the roast thinly and serve with the onion sauce.

Nutrition Facts : Calories 857.4, Fat 43.6, SaturatedFat 16.7, Cholesterol 320.6, Sodium 791.6, Carbohydrate 7.4, Fiber 1.1, Sugar 2.4, Protein 101.8

COFFEE ROAST



Coffee Roast image

An absolute favorite of my meat-and-veggies-only man. This brings him home every time!! I love this recipe. Fuss-free preparation, but it takes some thinking ahead for cooking time. Tender beef simmered in roasted coffee. Absolutely delicious.

Provided by Arrianna and Tom

Categories     Main Dish Recipes     Roast Recipes

Time 5h20m

Yield 6

Number Of Ingredients 8

2 tablespoons butter
4 pounds chuck roast
1 tablespoon butter
salt to taste
1 onion, chopped
6 cups brewed coffee
2 cups canned mushrooms
3 tablespoons cornstarch

Steps:

  • Melt 2 tablespoons of butter in a large saucepan over medium high heat. Add the roast and sear on all sides until well browned; set aside.
  • In the same saucepan, melt the remaining butter, add the salt and onions and saute for 5 minutes. Return the meat to the saucepan and pour in the coffee and the mushrooms.
  • Bring to a boil, reduce heat to low and simmer for 5 hours, turning meat over halfway through cooking time.
  • To make gravy: Remove a cup of the coffee mixture from the saucepan, combine with the cornstarch, stirring until smooth, and return to the simmering pan. Mix well, remove from heat and serve.

Nutrition Facts : Calories 702.7 calories, Carbohydrate 8 g, Cholesterol 211.8 mg, Fat 46.5 g, Fiber 1.6 g, Protein 59.7 g, SaturatedFat 19.7 g, Sodium 500.6 mg, Sugar 1.8 g

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