Savory Pot Roast with Coffee Sauce

Savory Pot Roast with Coffee Sauce

This pot roast has this amazing aroma that can linger in your nostrils. The coffee sauce accentuates the meat’s juicy exterior and brings it to a whole new level!

Yields: Makes 4 - 6 Servings

Ingredients:

2 tsps. Vegetable oil

3-5 pounds beef chuck-eye roast

To make the Coffee Sauce:

1 cup Brewed coffee

1 packet Onion soup mix

1 ½ tbsps. Balsamic vinegar

½ cup heavy cream

2 tbsps. Corn starch

1 ½ tsps. Garlic powder

1 tsp. Thyme

2 Bay leaves

1 (8 oz.) package sliced Portobello mushrooms

Method of Preparation:

1. Preheat the oven to 350°F.
2. Pat the roast dry with paper towels and season it with salt and pepper. Don’t hold back on the seasoning because this is a big piece of beef.
3. In a large pan over medium heat, heat the vegetable oil and add the seasoned beef into the pan and brown each side. Set it aside.

To make the coffee sauce:

4. In a medium bowl, throw in the coffee, soup mix, corn starch, balsamic vinegar, garlic powder, thyme and bay leaves and mix to combine.
5. Pour the mixture over the meat.
6. Cover the roast pan with foil and roast for at least 30 minutes and turn if every 30 minutes and basting the roast with the juice of the beef and mixture for at least 3 hours. Add the mushrooms to the gravy at the last hour of roasting the beef.
7. Take the roast out of the pan and allow it to rest for 15 minutes before slicing it through.
8. In the roasting pan with the beef juices, discard the bay leaves and throw in the heavy cream and season with salt and pepper to taste. Serve with the roast beef and enjoy!