Red Eye Beef Roast
Tender, flavorful, and deeply satisfying, this Red Eye Beef Roast is a comfort food classic with a bold twist. Featuring a tender beef chuck roast slow-cooked to perfection in a savory liquid infused with strong brewed coffee, this dish boasts complex layers of flavor that are both smoky and rich. A medley of aromatic vegetables, fresh thyme, and a touch of tomato paste bring balance to the robust broth, which is thickened into a luscious gravy for serving. Perfect for cozy dinners or special occasions, this hearty roast pairs beautifully with mashed potatoes, roasted vegetables, or crusty bread. With simple ingredients and a hands-off cooking process, it’s an impressive, crowd-pleasing meal that’s easier to make than it looks. Keywords: red eye beef roast, slow-cooked beef roast, coffee-infused gravy, hearty beef recipes, comforting dinner.
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp granulated garlic
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 2 cups beef broth
- 1 cup strong brewed coffee
- 2 tbsp tomato paste
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
Preheat the oven to 300°F (150°C).
Pat the beef chuck roast dry with paper towels. Season all sides generously with kosher salt, black pepper, paprika, and granulated garlic.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides until deeply browned, about 3-4 minutes per side. Remove the beef and set aside.
Lower the heat to medium and add the diced onion, chopped carrots, and chopped celery to the pot. Sauté until softened, about 5 minutes.
Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.
Pour in the beef broth and brewed coffee, scraping the bottom of the pot to deglaze and release any browned bits. Add the thyme sprigs and bay leaf.
Return the seared beef to the pot, ensuring it is partially submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven.
Cook the roast for 3.5 to 4 hours, or until the meat is tender and easily shreds with a fork.
Remove the pot from the oven. Transfer the beef to a cutting board and cover loosely with foil to rest.
Strain the cooking liquid to remove solids, then return the liquid to the pot. Skim off excess fat if necessary.
In a small bowl, mix cornstarch and cold water to create a slurry. Gradually whisk the slurry into the cooking liquid over medium heat, cooking until the sauce thickens to your desired consistency.
Slice or shred the beef and serve it with the rich red-eye gravy. Pair with mashed potatoes, roasted vegetables, or crusty bread for a complete meal.
Nutrition Facts
Calories |
3879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.6 g | 388% | |
| Saturated Fat | 114.1 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 4078 mg | 177% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 19.5 g | ||
| Protein | 257.3 g | 515% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 40.3 mg | 224% | |
| Potassium | 5659 mg | 120% | |
*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.
