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Roast Beef with Coffee Gravy

Roast Beef with Coffee Gravy


I recently received some samples of Starbucks new instant coffee VIA to try. Now, I may not be the worlds biggest coffee drinker I do like the flavour of coffee and I enjoy cooking with it so I was pleased to receive the samples. I wanted to try a savoury dish and a quick search of my bookmarks gave me this recipe for a pot roast with a coffee gravy that sounded really good. You can not go wrong with beef that is slow roasted to perfection and the coffee gravy sounded nice and tasty. 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 flavour in the gravy was more like a subtle hint and not overpowering and the coffee aroma was really nice! I served the roast beef with coffee gravy with some goat cheese mashed potatoes and spaghetti squash and chard gratin. 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

(makes 8+ servings)
Printable Recipe

Ingredients:
3-5 pound chuck roast
salt and pepper to taste
1 tablespoon oil
2 onions (sliced)
2 cups beef broth
2 cups coffee
1 tablespoon balsamic vinegar
2 bay leaves
2 sprigs of thyme
1 tablespoon flour mixed into 1 tablespoon water
salt and pepper to taste

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

Similar Recipes:
Roasted Lamb in Coffee Sauce
Pot Roast
Corned Beef Glazed in Honey and Mustard Dinner with Cabbage
Prime Rib
Coffee Rubbed Roasted Pork Belly Tacos

What to do with roast beef leftovers:
Grilled Roast Beef and Cheese Sandwich
Pot Roast Sandwich Smothered in Gravy with Melted Swiss Cheese and Horseradish Mayonnaise
Pot Roast Mushroom Soup

34 comments:

Natalie said...

That sounds really great! I worked for Starbucks for a little over two years and even became a 'coffee master' (you know, the ones that get to wear black aprons!) so I definitely know that coffee can add a great flavor to savory dishes.

Michele said...

Oh my, just look at the color and clarity of that gravy! I'm sold! Can't wait to try it! You always have good recipes. Can you offer some exercises? I think I've gained 10 lbs. from reading you blog! LOL!

Jenn/CinnamonQuill said...

I feel like I must sound like a broken record, but I am constantly amazed by your creativity in using everyday ingredients! I will definitely try a variation of the gravy.

WannabeVirginia W. said...

Goodness! I love starbucks and roast beef. I will certainly try it.

Jenn said...

That's a really clever idea using instant coffee I never would have though of adding coffee as an ingredient. I do see how it can add more flavor. I have this bookedmarked for my Thanksgiving options. ;-D

The Cooking Photographer said...

You've been eating well lately Kevin! This is fantastic looking!

Laura

Christina said...

I got both the Starbucks samples and also some new NesCafe ones. This is a FANTASTIC idea b/c I like the taste of coffee a lot but am not a big coffee drinker. I'm usually not a fan of Thanksgiving b/c the foods seem so boring and plain to me. Thanks for this idea, I'm actually excited to try it out this Thanksgiving!!!!

Ivy said...

I must say that this is the first time I have seen a coffee gravy but the beef sounds delicious.

Rosa's Yummy Yums said...

That gravy is very interesting and original! Lovely flavors that go perfectly well with beef...

Cheers,

Rosa

Marija said...

This is a must try! Thanks for sharing!

Joanne said...

I am a total coffee addict but for some reason I don't use it in cooking or baking AT ALL. That needs to change.

That meat looks so moist and delicious!

Amanda said...

Looks wonderful Kevin. I've added coffee to my stews before and it adds a nice, rich flavor :)

Christy said...

Wow-lovin' the color of the gravy, it looks superb!! The addition of the coffee to the gravy is masterful and one that I can't wait to try! Thanks for another winning recipe!

5 Forks said...

You are so creative! Coffee gravy sounds great.

Phoo-D said...

What a great use for the Viva product! I'm glad to hear that it works well for cooking as well as drinking.

Kelly said...

I cannot remember the last time I had roast beef, but I can see where coffee would add a great richness of flavor. I love adding things like coffee and chocolate to meat dishes to make the flavor more complex.

Herrad said...

Hi Kevin,
Found your blog when I was looking at pictures of wild mushrooms.
Your recipes look and sound delicious.
I will be visiting lots
Have a good day.
Love,
Herrad

Nina Timm said...

I tried a leg of lamb with a dry coffee rub earlier in the year and it turned out supberb. I think it is about time I try it with beef!!!

Jeanne said...

Interesting... Reminds me of the roast lamb with coffee that we both did a while back. That worked, so I'd be keen to try this!

Nikki the Foodie of Lobster Gram said...

Anything that can combine coffee and beef I will be all about!

meeso said...

I love coffee, so this is right up my alley ;)

Cucinista said...

Savory coffee recipes are the best. Thanks for another great one.

Maria said...

Coffee pairs well with beef and this is a great recipe. Looks delicious.

Pam said...

It really does give the gravy a lovely color, doesn't it?

Cara said...

Sounds like a nice use for coffee! I have some VIA as well and it's pretty good.

Ninette said...

Sounds delicious!

Lynn said...

Wow, this coffee gravy sounds delicious. I would never have thought to try that combination, but now I can't wait to give it a go :) Thanks for the creative idea.

Chris said...

I haven't tried using chuck for roast beef, I've only used it for pot roast like you said. I usually use beef eye of round for roast beef. I'll have to give chuck a shot. Great photos as always!

Anonymous said...

This looks perfect--am making it tonight!! CP

Anonymous said...

OK--this turned out to be fablous! Big thumbs up from DH! And can't wait for the leftovers--thanks so much Kevin. CP

Nathan said...

Made this tonight using on-sale chuck roast from Whole Foods....I don't know if it was the method or the gravy or the cut of meat, but this is honestly the best roast I've ever had in my life. And the gravy worked wonderfully as well (I added a little more beef broth to compensate for having not quite 2 c. of coffee left over from this morning's pot). Also used a meat thermometer, which said it was done after only three hours exactly (which seemed short for a 4 lb. roast), but it turned out perfectly. Thanks for the great idea!

Rina the Mama Bear said...

Thanks for this sort of 'roast beef' series; I'm making the next two week menu and because we've just purchased our first home, am trying to go a bit frugal with the entrees!

I'm hoping to blog about this (with proper attribution of course!) sometime next week if that's alright - I'd like to figure out the exact cost per serving and see how many meals we can get out of a roast.

Great blog.

Sweet P said...

I made this for dinner recently and loved it! I will definitely make it again!

Donna said...

This simply must get made...stat!...For we Paleo people...could I possibly sub another ingredient for the flour?..Also..could I do your "mash" with celeriac?...Thanks for all the sharing of your culinary prowess...

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