There is nothing quite like the traditional Sunday roast. Savory beef, delicious gravy, and Yorkshire pudding (or, mashed potatoes as was more common in my house). You might be thinking that sounds delicious, by why does the recipe below use coffee? Coffee adds such a beautiful richness to the gravy that you may never make roast beef any other way!
The beef will be tender, and the gravy will be so flavorful you’ll want to sop up every last bit with a piece of bread. Feel free to throw in a handful of mushrooms in for the last hour of cooking. Serve this beautiful roast beef with a side of mashed potatoes, and save some leftovers for roast beef and gravy sandwiches the next day.
2 teaspoons granulated garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 boneless beef chuck roast, about 3 lbs
1 cup coffee, strong roast
1 tablespoon balsamic vinegar
2 tablespoons cornstarch
1/4 cup water
In a small bowl, combine the granulated garlic, salt, black pepper, and red pepper flakes. Rub the spice mixture over the beef.
Place the beef in the bowl of a 4-quart slow cooker. Pour the coffee and balsamic vinegar around the meat. Cover and cook on low for 8 hours, until the meat is tender when pierced with a fork. Remove the roast to a serving plate and cover with aluminum foil to keep warm.
Transfer the cooking juices to a small saucepan, discarding any excess fat, and bring it to a boil over medium-high heat.
In a small bowl, whisk the cornstarch into the water until it is well combined and smooth. Whisk the cornstarch mixture into the simmering cooking juices and cook until thickened, about 2 minutes.
Slice the roast and serve with the coffee gravy.
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