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Roast salt black pepper ground cinnamon olive oil yellow onions garlic button mushrooms coffee Worcestershire sauce rosemary thyme cornstarch beef sour cream
Viewed: 58 - Published at: 2 years agoIngredients
- 3 pounds Chuck Roast
- 1 Tablespoon Seasoned Salt
- 1 Tablespoon Black Pepper
- 1/2 Tablespoons Ground Cinnamon
- 2 Tablespoons Olive Oil
- 2 whole Yellow Onions, Coarsely Chopped
- 3 cloves Garlic, Minced
- 2 cups Button Mushrooms, Halved
- 4 cups Strong Brewed Coffee
- 13 cups Worcestershire Sauce
- 2 teaspoons Dried Rosemary
- 1 teaspoon Dried Thyme
- 3 Tablespoons Cornstarch
- 1 cup Beef Stock
- 1/2 cups Sour Cream
Method
- Mix seasoned salt, pepper, and cinnamon together, and season the roast on all sides.
- Heat olive oil in a heavy pot (like a Dutch oven), and sear on all sides.
- Once its seared on all sides, remove the roast from the pot, and toss in the onions and garlic.
- Saute for a couple of minutes, taking the time to loosen the browned bits from the bottom of the pan.
- Add the mushrooms in for a quick saute, and then add the roast back into the pot (and any accumulated juices).
- Pour the coffee over the roast, and add in the worcestershire sauce, rosemary and thyme.
- Give the coffee mixture a bit of a stir, and allow to come up to a boil.
- Reduce heat and allow to simmer slowly for an hour an a half to two hours (depending on how well done you like your roast beef).
- Turn the roast once, about halfway through.
- Use a meat thermometer to check for doneness.
- When the roast is done, remove it from the pot and cover it with foil to keep it warm and let it rest.
- In a small bowl, combine cornstarch and beef stock.
- Bring the braising liquid back up to a boil and whisk in the cornstarch-beef stock mixture, and allow to thicken.
- Combine sour cream and a couple ladle-fulls of the gravy in a small bowl to temper the sour cream (so it doesnt separate) and add to the gravy to heat through.
- Slice roast and serve with the gravy.
