Savory Brewed Coffee Pot Roast with Hearty Vegetables
Indulge in the comforting flavors of this Savory Brewed Coffee Pot Roast, a twist on a classic dish that infuses depth and richness with brewed coffee instead of the usual red wine. Found in the beloved cooking booklet 'No-Fuss Oven Fare', this recipe promises minimal hassle and maximum flavor. Perfect for family gatherings or weeknight meals, the roast becomes tender and juicy as it bakes low and slow alongside a plentiful assortment of vibrant vegetables. Whether you're using a dutch oven in the oven or letting it cook all day in a crock-pot, this dish is sure to warm your heart and satisfy your appetite. The addition of onions, carrots, and baby potatoes perfectly complements the robust flavor of the coffee-infused broth, creating a complete and hearty meal in one pot.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
rump roast
3 lbs (trimmed of excess fat)
olive oil or canola oil
2 tablespoons (for browning)
beef broth
3/4 cup (low sodium recommended)
brewed coffee or dry red wine
3/4 cup (preferably strong brewed)
fresh thyme leaves
2 teaspoons (or use 1/2 tsp dry)
sea salt
1 teaspoon (to taste)
black pepper
1 teaspoon (freshly ground, to taste)
garlic cloves
2 (minced)
vidalia onions
2 (thinly sliced into rings)
medium carrots
8 (cut into 1-1/2 inch pieces)
small new potatoes
12 (baby reds or fingerlings)
water
1/2 cup (for gravy)
all-purpose flour
2 tablespoons (for thickening gravy)
Instructions
1
Preheat your oven to 350°F (or set your crock-pot to low if using that method).
2
In a large skillet, heat olive or canola oil over medium heat. Add the rump roast and sear it on all sides until golden brown, which will help lock in the juices.
3
In a mixing bowl, combine beef broth, brewed coffee (or dry red wine), fresh thyme leaves, sea salt, pepper, and minced garlic until well blended. Set aside.
4
Lightly coat a dutch oven or large roasting pan with non-stick cooking spray.
5
Position the browned roast in the center of the pan and pour the coffee-broth mixture around it. Scatter the sliced onions evenly around the roast.
6
Cover the pan tightly with a lid or aluminum foil, and bake in the preheated oven for 2 1/2 hours. Around the 2-hour mark, prepare the carrots and new potatoes.
7
Carefully add the sliced carrots and baby potatoes around the roast, cover again, and continue to bake for an additional 1 to 1 1/2 hours, or until the vegetables are tender and the roast has reached your desired doneness.
8
Once cooked, carefully transfer the roast and vegetables to a serving platter and keep warm with aluminum foil.
9
To make the gravy, skim the fat from the drippings left in the roasting pan and keep the drippings warm over low heat.
10
In a small bowl, whisk together flour and water until smooth. Gradually add this mixture to the warm drippings while whisking continuously to avoid lumps. Maintain a light simmer, and cook for 2-4 minutes until the gravy thickens and is silky smooth.
11
Slice the roast thinly and serve alongside the vegetables, drizzling with the homemade gravy.
12
For the crock-pot method, lightly spray the inside of the crock-pot with cooking spray. Place the onions, carrots, and potatoes in the bottom. Place the roast on top and pour the broth mixture around it. Cover and cook on low for 8-10 hours.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the star ingredient that gives this roast its unique flavor?
The unique flavor comes from using 3/4 cup of strong brewed coffee, which adds depth and richness to the broth.
What cut of beef is recommended for this recipe?
A 3 lb rump roast trimmed of excess fat is recommended for this dish.
Can I substitute the coffee with something else?
Yes, you can use 3/4 cup of dry red wine instead of brewed coffee if preferred.
What specific type of onion should I use?
The recipe calls for 2 Vidalia onions, which are known for their sweet flavor.
How should the onions be prepared?
The onions should be thinly sliced into rings and scattered evenly around the roast.
What kind of potatoes are best for this pot roast?
Small new potatoes, such as baby reds or fingerlings, work best for this recipe.
Can I use dried thyme instead of fresh?
Yes, you can substitute 2 teaspoons of fresh thyme with 1/2 teaspoon of dry thyme.
What is the correct oven temperature for baking?
The oven should be preheated to 350 degrees Fahrenheit.
How long does the roast cook before adding the vegetables?
The roast should bake covered for 2 1/2 hours before the carrots and potatoes are added.
How long do the vegetables need to cook?
Once added, the vegetables should cook for an additional 1 to 1 1/2 hours until tender.
How do I prepare the homemade gravy?
Whisk together a slurry of 2 tablespoons flour and 1/2 cup water, then gradually add it to the warm pan drippings and simmer until thick.
Can this pot roast be made in a crock-pot?
Yes, place the vegetables on the bottom, the roast on top with the broth mixture, and cook on low for 8-10 hours.
Should I sear the meat before roasting?
Yes, searing the rump roast in olive or canola oil over medium heat until golden brown helps lock in the juices.
Why is searing the roast important?
Searing creates a golden crust that traps the internal juices, ensuring the meat remains tender during the long cooking process.
What type of beef broth is recommended?
Low sodium beef broth is recommended to better control the saltiness of the final dish.
How should the carrots be sliced for this recipe?
The 8 medium carrots should be cut into 1 1/2 inch pieces.
What should I do with the fat in the roasting pan?
You should skim the fat from the drippings before you begin making the gravy.
How long does the gravy need to simmer?
Maintain a light simmer and cook the gravy for 2-4 minutes until it becomes silky smooth.
What is the best way to serve the roast?
Slice the roast thinly and serve it alongside the vegetables with the homemade gravy drizzled over the top.
What strength of coffee is best for the recipe?
Strong brewed coffee is preferred to ensure the flavor stands up to the beef and vegetables.
What equipment is needed for the oven method?
You will need a large skillet for browning and a dutch oven or large roasting pan with a tight lid for baking.
Which oils are suitable for browning the meat?
You can use either olive oil or canola oil for the searing process.
How much garlic is included in the recipe?
The recipe requires 2 cloves of garlic, minced.
Does the roasting pan need to be covered?
Yes, cover the pan tightly with a lid or aluminum foil during the entire baking process.
Is this a complete one-pot meal?
Yes, it includes meat, a variety of vegetables, and a starch, all cooked together in one pot.
What source is this recipe attributed to?
This recipe is found in the cooking booklet titled No-Fuss Oven Fare.
How much liquid is used for the cooking base?
The cooking base uses 3/4 cup beef broth and 3/4 cup brewed coffee.
What is the total estimated oven cooking time?
The total oven cooking time is between 3 1/2 and 4 hours.
Can I use baby carrots instead of medium carrots?
While medium carrots are specified, baby carrots can be used; just ensure they are of similar size for even cooking.
Is the final roast tender?
Yes, the low and slow baking process ensures the rump roast becomes tender and juicy.