Coffee Beef Roast
Infuse your next dinner with bold, robust flavors with this Coffee Beef Roast recipe—a tender, slow-cooked beef chuck roast bathed in a rich, coffee-spiked sauce. The recipe features a perfect balance of savory and slightly sweet notes, thanks to ingredients like brewed strong coffee, brown sugar, soy sauce, and balsamic vinegar, with a hint of smokiness from smoked paprika. Searing the beef before simmering locks in its juices, while the slow cooking ensures fork-tender perfection. The sauce, thickened to a luscious consistency, elevates each slice of beef into a comforting, gourmet experience. This one-pot dish is a showstopper for family dinners or special gatherings, and it pairs wonderfully with mashed potatoes or crusty bread to soak up every drop of the flavorful sauce. Perfect for flavor-seekers and slow-cooking enthusiasts alike!
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 1.5 cups brewed strong coffee
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 tsp smoked paprika
- 1 tsp ground black pepper
- 1.5 tsp kosher salt
- 2 tbsp olive oil
- 1 cup beef broth
- 2 tbsp flour
- 2 tbsp water
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Season the beef chuck roast generously on all sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
Sear the beef roast on all sides until browned, about 3-4 minutes per side. Remove the seared roast and set it aside.
In the same pot, reduce the heat to medium and sauté the chopped onion until softened and translucent, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the tomato paste, smoked paprika, and brown sugar. Let it cook for another minute to caramelize slightly.
Pour in the brewed coffee, soy sauce, balsamic vinegar, and beef broth. Stir well to combine.
Return the beef roast to the pot, making sure it is partially submerged in the liquid. Add any juices that have accumulated from the beef.
Cover the pot with a tight-fitting lid and reduce the heat to low. Let it simmer for 3.5 to 4 hours, turning the roast every hour, until the meat is fork-tender.
Once the roast is cooked, remove it from the pot and let it rest for 10 minutes before slicing.
If you prefer a thicker sauce, mix 2 tablespoons of flour with 2 tablespoons of water to form a slurry. Stir the slurry into the pot and let the sauce simmer for 5-7 minutes until thickened.
Serve the sliced beef roast with the coffee-infused sauce drizzled over the top. Garnish with fresh chopped parsley if desired.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2984 mg | 130% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 39.6 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1245 mg | 26% | |
*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.
