Entrees > Coffee-Roasted Beef Chuck >
Coffee-Roasted Beef Chuck
2 TBS butter
1 TBS vegetable oil
4 LBS beef chuck roast
2 large yellow onions, chopped
2 cloves garlic, minced
Black pepper to taste
6 C brewed coffee
2 C fresh mushrooms, sliced
3 TBS cornstarch
Salt to taste
1/2 C sour cream
In a large pot, heat butter and oil over medium-high heat. Place the roast in the pot; sear it on all sides until well browned. Remove the roast and set aside. In the same pot, sauté the onions for five minutes; scrape loose the brown roast bits from the bottom of the pot. Add the garlic and black pepper; sauté for one minute. Return the meat to the pot; pour in the coffee and add mushrooms. Bring to a boil over high heat; reduce heat to low and simmer for five hours, turning the meat over halfway through cooking time.
To make the gravy: When the roast is done, remove from the pot. Take 1/2 cup of the coffee sauce mixture from the pot and stir in the cornstarch to make a paste. Mix well. Return paste to the pot, stirring until sauce thickens slightly. Stir in the sour cream; salt to taste. Makes 6 servings.
*Recipe source: Luella Hanberry.
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