Coffee Pot Roast Recipes

CROCK-POT COFFEE POT ROAST

Steps:

• Place half of the onions in a slow cooker; top with roast. Top roast with remaining onions, broth, garlic, bay leaves, coffee, soy sauce, oregano and pepper to taste.
• Cover; cook on low until beef is tender, 6-8 hours, turning roast once or twice. Slice beef; serve with broth and onions.

SLOW-COOKED COFFEE BEEF ROAST

Steps:

• In a large nonstick skillet, brown roast on all sides in oil over medium-high heat. Place in a 5-qt. slow cooker. In the same skillet, saute mushrooms, onions and garlic until tender; stir in the coffee, liquid smoke if desired, salt, chili powder and pepper. Pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Remove roast and keep warm. Pour cooking juices into a 2-cup measuring cup; skim fat. , In a small saucepan, combine cornstarch and water until smooth. Gradually stir in 2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.

COFFEE AND VINEGAR POT ROAST

Steps:

• Refrigerate and marinate roast in plastic bag with vinegar, 24-48 hours; remove meat and set marinade aside; pat dry with paper towels.
• Brown the roast in a heavy pot until nearly burned on both sides; add the coffee and water and scrape up any browned bits; add bay leaves, peppercorns and salt.
• Simmer until tender, about 3 1/2 hours, turning several times; remove meat from pot; add reserved marinade and reduce to about 3 cups; season with salt and pepper to taste; thinly slice the roast and return it to the pot; reduce heat to low and cook another 30 minutes.

PRESSURE-COOKER COFFEE BEEF ROAST

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 teaspoon oil. When oil is hot, brown 1 roast half on all sides. Remove; repeat with remaining beef and oil. Add coffee to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel. Add mushrooms, green onions, garlic, liquid smoke if desired, salt, chili powder, pepper and beef., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally. Press cancel., Remove roast and vegetables to a serving platter; tent with foil. Let stand 10 minutes before slicing. Reserve 2 cups cooking juices; discard remaining juices. Transfer back to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.

COFFEE BRAISED POT ROAST WITH ONION SAUCE

Steps:

• Preheat oven to 325°F.
• In a large Dutch oven, heat 2 teaspoons olive oil over medium heat. Sauté the onions and garlic until softened, about 10 minutes. Remove from pan and set aside.
• Heat the remaining oil over medium-high heat and brown the beef on all sides. Spoon the onions around the roast and pour in the coffee and broth. Add the salt, pepper, thyme and bay leaf. Bring to a boil and cover. Put the pot into oven and cook 1 hour and 40 minutes. Baste occasionally.
• Remove the roast from pan and let rest 15 minutes.
• Remove the onions from the pan with a slotted spoon and set aside. Discard the bay leaf; degrease the liquid.
• Mash together the butter and flour.
• Bring the liquid to a boil and slowly whisk in the butter mixture. Simmer the sauce 10 minutes; it should be slightly thickened. Stir in the onions and vinegar; check the seasonings.
• Carve the roast thinly and serve with the onion sauce.

MY COFFEE-MARINATED POT ROAST

Steps:

• FOR MARINATING: place roast in ziploc bag. Pour marinade ingredients over it. Place in refrig. 8-24 hours, turning once. Remove roast from bag. Save marinade.
• Flour roast and heat in oil just til sides are brown.
• Place in large pan.
• Put cut carrots, potatoes, onions and celery around roast.
• Pour marinade over roast and vegs., reserving 1 cup.
• Add flour to 1 cup of marinade, stir til mixed well, and pour over roast. Cover with aluminum foil.
• bake at 325 for 2 1/2 - 3 hours. YUM!
• May serve with mashed potatoes, green beans, or salad.

CROCK POT ROAST BEEF AND GARLIC (ALMOST FORGOT...AND COFFEE)!

Steps:

• Brew a pot of freshly ground coffee.
• Make 5 deep slits around the top and sides of the roast.
• Push the whole cloves of garlic down into the slits.
• Rub meat with pepper and salt.
• Place roast, mushrooms and onion in crock pot.
• Pour 1 1/2 cups coffee over the meat.
• Cook on low setting for 6 hours.
• Remove beef from crock pot and pour the drippings into a small saucepan.
• Bring to a simmer over medium-low heat.
• In a separate bowl, combine the cornstarch and water and add slowly to the saucepan, stirring constantly.
• Simmer until thickened to desired consistency.
• Serve with potatoes, noodles or rice.