Coffee and Soy Sauce Roast Beef
Elevate your roast beef game with this Coffee and Soy Sauce Roast Beef recipe, a savory masterpiece that combines bold flavors with tender, melt-in-your-mouth textures. The robust bitterness of brewed coffee and the umami-rich depth of soy sauce create a perfectly balanced marinade, enhanced by the sweetness of brown sugar and aromatic notes of garlic and rosemary. Slowly roasted with carrots, red potatoes, and onions, this one-pot dish delivers a hearty, flavor-packed meal ideal for family dinners or special occasions. Searing the beef first locks in its juices, while the slow roast ensures it’s irresistibly tender. Serve alongside its rich, velvety sauce for an unforgettable dining experience. Perfect for fans of creative beef recipes, this fusion of coffee, soy sauce, and spices is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 3 lbs beef roast (such as chuck or sirloin)
- 1 cup brewed strong coffee
- 0.5 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp olive oil
- 4 cloves garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tsp ground black pepper
- 1 tsp salt
- 1 large onion, sliced
- 3 medium carrots, peeled and cut into chunks
- 6 medium red potatoes, quartered
- 0.5 cup beef stock or water
Instructions
Preheat your oven to 325°F (160°C).
In a medium bowl, whisk together the brewed coffee, soy sauce, brown sugar, olive oil, minced garlic, chopped rosemary, ground black pepper, and salt. Set aside.
Pat the beef roast dry with paper towels. Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Sear the beef roast on all sides until browned, about 2-3 minutes per side. Remove the roast and set aside.
Add the sliced onion to the skillet and sauté until softened, about 3 minutes.
Place the seared beef roast back into the skillet. Pour the coffee and soy sauce mixture over the roast.
Arrange the carrots and red potatoes evenly around the beef in the skillet. Pour the beef stock or water into the skillet to ensure there is enough liquid to prevent burning during the roast.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Roast for approximately 2.5 to 3 hours, or until the beef is tender and easily pulls apart with a fork. Check occasionally to ensure the liquid hasn’t evaporated, adding more beef stock or water if needed.
Once done, remove the skillet from the oven and allow the roast to rest for 10-15 minutes before slicing.
Serve the roast beef alongside the roasted vegetables, spooning the rich sauce from the skillet over the top for extra flavor.
Nutrition Facts
Calories |
4847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.8 g | 354% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1023 mg | 341% | |
| Sodium | 8505 mg | 370% | |
| Total Carbohydrate | 262.4 g | 95% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 51.4 g | ||
| Protein | 340.8 g | 682% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 48.0 mg | 267% | |
| Potassium | 11656 mg | 248% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
