Prep 3 hrs
Cook 2 hrs
This is the roast my family loves. VERY tender and YumMY! I like to marinate it overnight, but it doesn't have to be. Two hours would be enough. Hope you enjoy as much as my sweet family does. :o)
- 4 -5 lbs boneless beef chuck roast
- 2 tablespoons flour
- 10 baby carrots
- 6 small potatoes
- 2 small onions
- 3 stalks celery
- 8 ounces brewed coffee
- 4 ounces Italian dressing
- 1⁄4 teaspoon salt
- garlic, taste
- 2 beef bouillon cubes (dissolved in 1/2 c. hot water)
- 1⁄4 cup Dale's Steak Seasoning (optional)
- 1⁄4 cup Worcestershire sauce (optional)
- 8 ounces canned tomatoes, diced
- FOR MARINATING: place roast in ziploc bag. Pour marinade ingredients over it. Place in refrig. 8-24 hours, turning once. Remove roast from bag. Save marinade.
- Flour roast and heat in oil just til sides are brown.
- Place in large pan.
- Put cut carrots, potatoes, onions and celery around roast.
- Pour marinade over roast and vegs., reserving 1 cup.
- Add flour to 1 cup of marinade, stir til mixed well, and pour over roast. Cover with aluminum foil.
- bake at 325 for 2 1/2 - 3 hours. YUM!
- May serve with mashed potatoes, green beans, or salad.
Made the recipe pretty much as given, with the roast being a bit more than 4 pounds! I'm not that big on using coffee in anything, but then, the roast was part of my one-time contribution to a local group that helps feed the homeless! AND, my very eager other half's taste-test let me know that it should have been made for right here at home! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
Loved it. I made only the meat and not the veggies. My roast was smaller, so I halved the recipe. The meat came out extremely tender and flavorful. We couldn't detect the coffee as such, but it definitely added depth and richness to the meat and the gravy. Thanks for posting!
This turned out very tender & had lots of flavor. I marinated the roast for 4 hours & then cooked in a crock pot. The recipe makes it's own gravy & it thickened nicely. I did eliminate the salt & replaced the bouillon cubes with homemade stock in an effort to reduce the sodium. I also didn't use the optional Dale's Seasoning, but did include the worcestershire. I found the gravy very salty and when I make this again would attempt to further reduce the salt. That said, the flavors are good and the recipe is a definite keeper. Made for the Dec P-A-R-T-Y event.