Chef Time!

Chef Time!

Tuesday, June 5, 2012

A New Sunday Dinner


The original recipe was for a pot roast which I generally associate with cooking the beef until it is falling apart and shredding it whereas I was looking for something more like a roast beef that was sliceable so I roasted the beef until it was nice and tender but not falling apart. Despite the long cooking time this roast beef was pretty easy to make and the results were great! The roast beef was nice and moist and tender and the coffee gravy was really tasty! The coffee flavor in the gravy was more like a subtle hint and not overpowering and the coffee aroma was really nice! Overall it was a really nice comfort food kind of meal and I am looking forward to coming up with ideas to use the leftovers.

Roast Beef with Coffee Gravy 500

Roast Beef with Coffee Gravy

3-5 lb. chuck roast
Salt and pepper to taste
1 tbsp. oil
2 onions (sliced)
2 c. beef broth
2 c. coffee
1 tbsp. balsamic vinegar
2 bay leaves
2 sprigs of thyme
1 tbsp. flour mixed with 1 tbsp. water
Salt and pepper to taste
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 325 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.

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