My Coffee Marinated Pot Roast
Delight your taste buds with this Coffee Marinated Pot Roast, a savory and aromatic twist on a classic comfort food. This recipe stars a tender beef chuck roast infused with the bold, rich flavors of strong brewed coffee, balanced by hints of sweet brown sugar and tangy apple cider vinegar. Marinated overnight for optimal depth, the roast is slow-cooked alongside hearty carrots, potatoes, and a medley of fresh herbs, resulting in a melt-in-your-mouth entrée that's both cozy and gourmet. Perfect for a family dinner or special occasion, this pot roast pairs beautifully with its robust, coffee-enriched pan sauce. Elevate your dinner table with this unforgettable dish that combines tradition with innovative flavor.
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Recipe Information
Ingredients
- 3 lbs Beef chuck roast
- 2 cups Brewed coffee (strong)
- 1 cup Beef broth
- 2 tbsp Brown sugar
- 2 tbsp Soy sauce
- 2 tbsp Apple cider vinegar
- 4 cloves Garlic cloves (minced)
- 1 tsp Ground black pepper
- 2 tsp Salt
- 2 tbsp Olive oil
- 1 large Yellow onion (sliced)
- 4 medium Carrots (cut into chunks)
- 4 medium Potatoes (cut into chunks)
- 2 Bay leaves
- 3 sprigs Fresh thyme
Instructions
In a medium bowl, combine the brewed coffee, beef broth, brown sugar, soy sauce, apple cider vinegar, minced garlic, black pepper, and 1 teaspoon of salt. Stir until the sugar dissolves to create the marinade.
Place the beef chuck roast in a large resealable plastic bag or a deep dish. Pour the marinade over the beef, ensuring it is fully coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse.
Preheat your oven to 325°F (165°C).
Remove the beef roast from the marinade and pat it dry with paper towels. Reserve the marinade for later use.
Heat the olive oil in a large Dutch oven or heavy-bottomed oven-safe pot over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove the beef and set it aside.
In the same pot, add the sliced onion and sauté for 2 minutes until slightly softened.
Return the beef to the pot and add the reserved marinade, bay leaves, and thyme sprigs. Cover the pot with a lid and transfer it to the preheated oven. Cook for 2.5 hours.
After 2.5 hours, add the carrots and potatoes to the pot. Stir them gently to coat with the liquid. Re-cover the pot and return it to the oven for an additional 1.5 hours, or until the beef is fork-tender and the vegetables are cooked through.
Remove the pot from the oven and discard the bay leaves and thyme sprigs. Taste the sauce and adjust seasoning with additional salt, if needed.
Serve the pot roast hot, shredded or sliced, with the vegetables and sauce spooned over the top. Enjoy this comforting and flavorful dish!
Nutrition Facts
Calories |
4381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.0 g | 387% | |
| Saturated Fat | 113.6 g | 568% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 3075 mg | 134% | |
| Total Carbohydrate | 164.3 g | 60% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 40.4 g | ||
| Protein | 267.1 g | 534% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 41.9 mg | 233% | |
| Potassium | 7726 mg | 164% | |
*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.
