 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
I used to work in a coffee shop, so the idea of using coffee in a delicious entree just tickles me. The coffee add a rich flavor to the gravy. Ingredients:
1 boneless beef chuck roast (5 pounds) |
2 tablespoons olive oil |
1 medium onion, chopped |
1 garlic clove, minced |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon pepper |
3/4 teaspoon salt |
1 cup strong brewed coffee |
3/4 cup plus 1/3 cup water, divided |
3/4 cup beef stock |
3 tablespoons king arthur unbleached all-purpose flour |
Directions:
1. 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.
2. 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.
3. 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.
4. 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. Yield: 6 servings plus leftovers.
|
|