RCI-SP.004.0108.001
Coffee Roast
An absolute favourite of meat-&-veggies only men. Fuss-free preparation, but it takes some thinking ahead for cooking time. Tender beef simmered in roasted coffee. Absolutely delicious.
Prep15 min
Cook5 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- 2 tbsp
- 4 lb
- 1 tbsp
- 1 unit
- onion1 largechopped
- 6 cups
- 2 cups
- 3 tbsp
Method
1
Pat the chuck roast dry with paper towels and season generously with salt on all sides.
2
Heat 2 tbsp butter in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2 minutes
3
Sear the chuck roast on all sides until deeply browned, approximately 10-12 minutes total, then transfer to a plate.
12 minutes
4
Add the remaining 1 tbsp butter to the pot and sauté the chopped onion until softened and fragrant, about 5 minutes.
5 minutes
5
Pour in the brewed coffee, scraping up any browned bits from the bottom of the pot with a wooden spoon to deglaze.
2 minutes
6
Return the seared roast to the pot along with the canned mushrooms and their liquid, then bring to a simmer.
2 minutes
7
Cover the pot partially and simmer over low heat for 2.5 to 3 hours, turning the roast halfway through, until the meat is fork-tender.
165 minutes
8
Transfer the roast to a cutting board and tent loosely with foil to keep warm while preparing the sauce.
5 minutes
9
Bring the liquid in the pot to a gentle boil over medium-high heat, then slowly whisk in the cornstarch slurry while stirring constantly until the sauce thickens, about 2-3 minutes.
3 minutes
10
Slice the roast against the grain and arrange on a serving platter, then pour the thickened sauce and mushrooms over the top before serving.