Coffee and Vinegar Pot Roast
Discover the rich, bold flavors of this Coffee and Vinegar Pot Roast, a comforting dinner recipe with an unexpected twist. Tender beef chuck roast is slow-cooked to perfection in a deeply flavorful braising liquid made from brewed coffee, red wine vinegar, and beef broth, creating a savory yet slightly tangy sauce with a subtle hint of earthy bitterness. The addition of fresh aromatics like garlic, onions, and thyme, along with hearty vegetables like carrots and potatoes, makes this one-pot wonder a complete meal ideal for cozy family dinners or special gatherings. Perfect for slow cooking enthusiasts, this recipe combines classic techniques with unconventional ingredients for a roast that’s delightfully unique and irresistibly tender.
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Recipe Information
Ingredients
- 3 lbs Beef chuck roast
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 2 cups Brewed coffee
- 0.5 cup Red wine vinegar
- 1 cup Beef broth
- 2 tbsp Tomato paste
- 1 tsp Thyme, fresh or dried
- 4 medium Carrots, peeled and cut into chunks
- 4 medium Potatoes, peeled and quartered
Instructions
Season the beef chuck roast on all sides with salt and black pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef roast on all sides until a deep brown crust forms, about 3-4 minutes per side. Remove the roast and set aside.
Lower the heat to medium and add diced onion to the pot. Cook for 3-4 minutes until softened.
Add minced garlic and cook for another minute, stirring frequently to avoid burning.
Pour the brewed coffee, red wine vinegar, and beef broth into the pot. Scrape the bottom of the pot with a wooden spoon to release any browned bits.
Whisk in tomato paste and thyme until fully incorporated.
Return the beef roast to the pot, ensuring it's mostly submerged in the liquid.
Cover the pot and simmer on low heat for 2.5 hours, or transfer to a 325°F (165°C) oven and bake for the same amount of time.
After 2.5 hours, add the carrots and potatoes to the pot, nestling them around the beef. Cover and continue cooking for another 1-1.5 hours, or until the beef is fork-tender and the vegetables are cooked through.
Remove the pot from heat and let rest, uncovered, for 10 minutes before serving.
Serve the pot roast with the vegetables and some of the cooking liquid as a gravy. Enjoy!
Nutrition Facts
Calories |
4552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.3 g | 388% | |
| Saturated Fat | 113.7 g | 568% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6698 mg | 291% | |
| Total Carbohydrate | 201.3 g | 73% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 29.7 g | ||
| Protein | 266.3 g | 533% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 43.8 mg | 243% | |
| Potassium | 9202 mg | 196% | |
*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.
