Coffee Roasted Beef Chuck Food

COFFEE ROASTED BEEF CHUCK

Steps:

• 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, saute the onions for 5 minutes, scraping loose the brown roast bits on the bottom of the pot. Add the garlic and pepper and saute 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.

COFFEE ROASTED CHUCK ROAST

Steps:

• Brew Hug In A Mug Coffee
• Make 5 deep slits all over your roast and shove the cloves of garlic in it
• Rub the meat generously with salt and pepper
• Place the roast, mushrooms, and onions in your crockpot
• Add coffee
• Cook on low for 8 hours or done to your liking.
• I am serving mine with roasted green beans with honey and walnuts as well as mashed cauliflower. Enjoy

ROAST BEEF WITH COFFEE GRAVY

Steps:

• Season the beef with salt and pepper.
• Heat the oil in a pan.
• Add the beef and brown on all sides and set aside.
• Add the onion to the pan and saute until tender, about 3-5 minutes.
• Add the beef stock and deglaze the pan.
• Add the beef back to the pan along with the coffee, balsamic vinegar, bay leaves and thyme and bring to a simmer.
• Cover and transfer to a preheated 325F/170C over and bake until fork tender, about 3-5 hours.
• Set the beef aside, cover and let cool.
• Strain the solids from the gravy and skim off the fat.
• Add the flour and water mixture and simmer until it thickens, a few minutes.
• Season the gravy with salt and pepper.

NAKED & UNASHAMED OVEN ROASTED CHUCK ROAST

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Take the roast and trim off any excess fat, if any.
• 4. Place a rack in the middle position, and preheat the oven to 325f (165c).
• 5. Sprinkle with some pepper, and rub it into the beef.
• 6. Place the oil into a heavy-bottomed pot, over medium-high heat.
• 7. Chef's Note: The pot should have a good tight-fitting lid.
• 8. Place the roast into the pot, and sear on all sides, about 3 minutes per side.
• 9. Remove the roast, and then remove the pot from the heat.
• 10. Add the onions to the bottom of the pot.
• 11. Place the chuck roast on top of the onions.
• 12. Sprinkle the top of the roast with salt.
• 13. Chef's Tip: We didn't sear the roast with any salt because it would have cooked it into the beef and dried it out. If the roast was going into a gravy, then we would have seared it with some salt.
• 14. Add the garlic slices to the top of the roast.
• 15. Tightly cover, and place into the preheated oven, and allow the roast to bake for 45 minutes.
• 16. After 45 minutes, add the potatoes.
• 17. Chef's Note: If you want the potatoes to be a bit firmer, then wait an additional 30 or so minutes before adding them to the pot.
• 18. Lower the heat on the oven to 300f (150c)
• 19. Cover and return the roast to the oven, and continue to bake for an additional 45 minutes.
• 20. After 45 minutes, add the carrots.
• 21. Cover and return to the oven for an additional 45 minutes.
• 22. Remove from the oven and allow to rest, uncovered for 10 minutes.
• 23. PLATE/PRESENT
• 24. Slice the chuck roast against the grain, and serve with some of the veggies, and maybe some nice crusty bread. Enjoy.
• 25. Keep the faith, and keep cooking.

COFFEE-BRAISED POT ROAST WITH CARAMELIZED ONIONS

Steps:

• Preheat oven to 300°F.
• Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a plate.
• Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer to the oven.
• Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.
• Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.
• Slow-Cooker Variation: In Step 2, transfer the browned beef to a slow cooker. In Step 3, use just 1/2 cup coffee. Add the onion mixture to the slow cooker. In Step 4, cover and cook until beef is tender, 4 1/2 to 5 hours on High or 7 to 8 hours on Low. In Step 5, pour the liquid into a medium saucepan and continue as directed.

COFFEE MARINATED CHUCK ROAST

Steps:

• Make the marinade by combining brewed coffee, brown sugar, Worcestershire sauce, Italian seasonings, smoked paprika, garlic and salt in a saucepan. Cook over medium- high heat, whisking together until mixture comes to a boil. Remove from heat and cool slightly. Pat chuck roast dry with paper towels and place in a shallow dish or zip top bag. Pour marinade over meat, coating all sides. Allow meat to marinate at least 30 minutes before grilling. Prepare grill fire to 300° with hickory wood for smoke flavor. Place marinated roast over an indirect fire and baste with marinade. Cook with the lid closed for 15 minutes. Baste roast once more with marinade and then discard any remaining marinade. Continue to cook with the lid closed, 30-45 minutes or until roast has reached desired doneness. 145° will be medium. Remove from grill and allow to rest 15 minutes before slicing.

MY COFFEE-MARINATED POT ROAST

Steps:

• FOR MARINATING: place roast in ziploc bag. Pour marinade ingredients over it. Place in refrig. 8-24 hours, turning once. Remove roast from bag. Save marinade.
• Flour roast and heat in oil just til sides are brown.
• Place in large pan.
• Put cut carrots, potatoes, onions and celery around roast.
• Pour marinade over roast and vegs., reserving 1 cup.
• Add flour to 1 cup of marinade, stir til mixed well, and pour over roast. Cover with aluminum foil.
• bake at 325 for 2 1/2 - 3 hours. YUM!
• May serve with mashed potatoes, green beans, or salad.

COFFEE-BRAISED POT ROAST WITH CARAMELIZED ONIONS

Steps:

• Preheat oven to 300 degrees F.
• Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a plate.
• Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer to the oven.
• Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.
• Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.
• Slow-Cooker Variation:
• In Step 2, transfer the browned beef to a slow cooker. In Step 3, use just 1/2 cup coffee. Add the onion mixture to the slow cooker. In Step 4, cover and cook until beef is tender, 4 1/2 to 5 hours on High or 7 to 8 hours on Low. In Step 5, pour the liquid into a medium saucepan and continue as directed.

COFFEE ROAST BEEF

Steps:

• In a Dutch oven, brown roast in oil on all sides. Remove and set aside. Add onion to the pan; saute until tender. Add garlic and seasonings; cook 1 minute longer., Add the coffee, 3/4 cup water and stock; return roast to pan. Bring to a boil. Cover and bake at 325° for 2-1/4 to 2-3/4 hours or until meat is tender., Remove beef to a serving platter; keep warm. Combine flour and remaining water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Set aside 2 cups shredded cooked Coffee Roast Beef for Mini Beef Chimichangas and 1/2 pound cooked cubed beef for Spinach Beef Stew. Slice remaining roast and serve with gravy.

COFFEE POT ROAST

Steps:

• Place half of the onions in a slow cooker; top with roast.
• Top roast with remaining onions, broth, garlic, bay leaves, coffee, soy sauce, oregano and pepper to taste.
• Cover; cook on low until beef is tender, six to eight hours, turning roast once or twice.
• Slice beef; serve with broth and onions.

COFFEE-RUBBED ROAST BEEF

Steps:

• Preheat oven to 350˚F. Line a rimmed baking sheet with aluminum foil.
• Mix together coffee grounds, sugar, pepper, oregano, and salt in a small bowl until combined.
• Use your hands to rub the roast all over with the spice blend.
• Place a large cast iron skillet over medium-high heat, and add oil. Once hot, sear beef on all sides, about 3-4 minutes per side.
• Transfer seared meat to the prepared baking sheet.
• Place in center of oven and roast 65-85 minutes (or 25-35 minutes per pound) or until a thermometer inserted into the center of the roast registers 145˚F.
• Remove from oven and let rest for 10 minutes before slicing and serving.

SLOW-COOKED COFFEE BEEF ROAST

Steps:

• In a large nonstick skillet, brown roast on all sides in oil over medium-high heat. Place in a 5-qt. slow cooker. In the same skillet, saute mushrooms, onions and garlic until tender; stir in the coffee, liquid smoke if desired, salt, chili powder and pepper. Pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Remove roast and keep warm. Pour cooking juices into a 2-cup measuring cup; skim fat. , In a small saucepan, combine cornstarch and water until smooth. Gradually stir in 2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.

COFFEE POT ROAST

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.

CROCK POT CHUCK ROAST WITH COFFEE

Steps:

• Quarter the beef roast.
• Place half of the onions and garlic in the bottom of the crock pot.
• Add half the beef.
• Repeat.
• Combine the coffee and soy sauce over beef and onions.
• Cover and cook on low for 7-8 hours.
• Remove beef.
• Combine the cornstarch and water whisking to smooth.
• Add to the juices in crockpot and stir well.
• Return beef to crockpot and cover, cooking for another 30 minutes on high.

COFFEE RUBBED BEEF ROAST

Steps:

• In a small to medium sized bowl combine all of the ingredients for the rub and mix well with a whisk. Make sure there are no lumps. 
• Lightly season the roast on all sides with olive oil and black pepper.
• Heavily coat the roast on both and the edges with the rub, push the rub into the roast on all sides and edges. Cover and place the roast in the refrigerator for 24 hours. 
• Place the excess rub into a sealed container or mason jar for additional use.
• When ready to cook, preheat the Big Green Egg to 275 degrees. While the grill is heating, remove the roast from the refrigerator and place on the counter so that it can come to room temperature. 
• When the grill reaches 275 degrees, place the roast off to one side of the grill but not in the exact center, cover and allow to cook at 275 degrees until the internal temperature of the roast reaches 100 degrees for medium rare, approximately 1.5 hours. If you prefer your roast more done, leave it on the grill for another 10-15 minutes. Check the internal temperature of the meat by inserting the probe thermometer into the thickest part of the roast. 
• Baste the chuck roast with the Smoked Salt Banner Butter, cover loosely with aluminum foil and allow it to rest for 30 minutes before carving. 

COFFEE-BRAISED BEEF WITH CINNAMON AND ORANGE

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Cook onion in oil in a 4- to 5-quart heavy pot over moderately high heat, stirring, until golden, about 6 minutes. Add garlic and cook, stirring, 1 minute. Stir in coffee, zest, cinnamon stick, and brown sugar, then bring to a simmer. Sprinkle beef all over with salt and pepper, then add to pot. Transfer pot to oven and braise, tightly covered, until meat is very tender, 3 1/2 to 4 hours.
• Skim fat from sauce and discard cinnamon stick.

COFFEE ROASTED BEEF CHUCK

Steps:

• 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, saute the onions for 5 minutes, scraping loose the brown roast bits on the bottom of the pot. Add the garlic and pepper and saute 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.