Although beef roast can take some time to cook, it's actually easy to make. If you can get the Coffee Beef Roast into the oven by lunchtime, you'll be good to go by dinnertime! I recommend using a cast iron dutch oven for this recipe. In my experience, they cook the meat more evenly than a crock pot, and the vegetables won't get mushy and overcook. Please be sure to use a chuck roast when preparing this Coffee Beef Roast recipe. They are more tender than other types of beef roasts, and will literally fall apart on your plate when fully cooked.
I hope you are enjoying your January! Maybe I'll walk the dogs along the snowy trails in our backyard later this evening. But for now, I'm cranking up the heat and getting cozy in my kitchen with this Coffee Beef Roast. Here's how I made this recipe:
Ingredients: One 2-3 pound beef chuck roast; 1 cup beef broth; 1 cup brewed dark roasted coffee; 1/4 cup soy sauce; 1 tablespoon cocoa powder; 2 tsp. light brown sugar; 1 clove garlic; 2 tablespoons herbs of Provence; 1 tsp. garlic salt; 1/2 tsp. cracked black pepper; one white onion; 1 small bag baby carrots; 10-12 baby red skin potatoes.
Directions: Preheat oven to 275 degrees. Place roast in a cast iron dutch oven. Season with garlic salt and pepper. Mince the garlic. Cut several one inch lengthwise slits into the center of the roast. Place the garlic into the slits. Brew the coffee. In a small mixing bowl, combine the coffee, broth, soy sauce, cocoa powder, and light brown sugar. Pour over the roast. Bake for 1 hour. Remove from oven and add the carrots, potatoes, and onion on top of roast. Sprinkle herbs of Provence over veggies and roast. Bake for 3 additional hours, or until the roast is browned fully cooked, and shreds easily with 2 forks.