Best Coffee Roast Beef Recipes

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-BRAISED ROAST BEEF

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.

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.

PRESSURE-COOKER COFFEE BEEF ROAST

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 teaspoon oil. When oil is hot, brown 1 roast half on all sides. Remove; repeat with remaining beef and oil. Add coffee to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel. Add mushrooms, green onions, garlic, liquid smoke if desired, salt, chili powder, pepper and beef., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally. Press cancel., Remove roast and vegetables to a serving platter; tent with foil. Let stand 10 minutes before slicing. Reserve 2 cups cooking juices; discard remaining juices. Transfer back to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.

CROCK POT ROAST BEEF AND GARLIC (ALMOST FORGOT...AND COFFEE)!

Steps:

• Brew a pot of freshly ground coffee.
• Make 5 deep slits around the top and sides of the roast.
• Push the whole cloves of garlic down into the slits.
• Rub meat with pepper and salt.
• Place roast, mushrooms and onion in crock pot.
• Pour 1 1/2 cups coffee over the meat.
• Cook on low setting for 6 hours.
• Remove beef from crock pot and pour the drippings into a small saucepan.
• Bring to a simmer over medium-low heat.
• In a separate bowl, combine the cornstarch and water and add slowly to the saucepan, stirring constantly.
• Simmer until thickened to desired consistency.
• Serve with potatoes, noodles or rice.

COFFEE BEEF ROAST

Steps:

• 1. Place potatoes and carrots in a 5-qt. slow cooker. Sprinkle beef with half of the salt and pepper. In a large skillet, brown beef in oil on all sides. Transfer to slow cooker.
• 2. In the same skillet, saute onion in the drippings for 2 minutes. Add garlic; cook 1 minute longer. Stir in the coffee, chili powder and remaining salt and pepper. Pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
• 3. Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer liquid to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.

ROAST BEEF WITH COFFEE GRAVY

Steps:

• 1. Season the beef with salt and pepper. Heat the oil in the pan. Add the beef and brown on all sides and set aside.
• 2. Add the onion to the pan and saute until tender for 3-5 minutes. Add the beef and deglaze the pan.
• 3. Add the beef back to the pan along with the coffee, balsamic vinegar, bay leaves and thyme and bring to a simmer.
• 4. Cover and transfer to a preheated 325 oven and bake until fork tender about 3-5 hours. Set the beef aside cover and let it cool.
• 5. 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.

COFFEE BEEF ROAST

Steps:

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

COFFEE AND SOY SAUCE ROAST BEEF

Steps:

• Sprinkle roast with salt, pepper and garlic powder.
• Coat roast with flour and poke all over with fork.
• Sear in skillet in hot oil until browned on all sides.
• Transfer to roasting dish.
• Mix the coffee, soy sauce and sugar together.
• Pour over roast.
• Cover and roast at 350º for 2-3 hours, or until tender.
• About 45 minues before the roast is done, add potatoes, carrots and onions, if desired.

COFFEE-FLAVORED BEEF ROAST

Steps:

• Place potatoes and carrots in a 5-qt. slow cooker. Sprinkle beef with half of the salt and pepper. In a large skillet, brown beef in oil on all sides. Transfer to slow cooker., In the same skillet, saute onion and mushrooms in the drippings for 2 minutes. Add garlic; cook 1 minute longer. Stir in the coffee, chili powder and remaining salt and pepper. Pour over meat. Cover and cook on low for 6-8 hours or until meat is tender. , Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. , Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.

ROAST BEEF WITH COFFEE

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.

CROCK POT COFFEE SPICE RUBBED SMOKEY ROAST BEEF

Steps:

• Mix all spices for the coffee spice rub in a small bowl.
• Rub the spice mixture all over the beef roast taking care to really rub it in well!
• Heat 1/2 Tbsp coconut oil in a large skillet over Medium-High heat. Make sure the oil is hot or you will lose your spices.
• Using tongs, place the roast into the hot skillet and sear for 3-4 minutes on each side until a nice crust starts to form. Remove from pan and set aside.
• Place sliced onions in the bottom of a crock pot.
• Place seared roast in the slow cooker on top of the onions.
• Add the water, cover and cook on high for 5-6 hours or on low for 7-8 hours.

ROAST BEEF WITH COFFEE GRAVY RECIPE

Steps:

• 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.

PRESSURE COOKER COFFEE BEEF ROAST RECIPE - (4/5)

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 teaspoon oil. When oil is hot, brown one roast half on all sides. Remove; repeat with remaining beef and oil. Add coffee to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel. Add mushrooms, green onions, garlic, liquid smoke if desired, salt, chili powder, pepper and beef. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally. A thermometer inserted in beef should read at least 145°. Press cancel. Remove roast and vegetables to a serving platter; tent with foil. Let stand 10 minutes before slicing. Reserve 2 cups cooking juices; discard remaining juices. Transfer back to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables.