Pot Roast in Tipsy Gravy

"The addition of coffee and a tad whiskey makes an incredibly rich and beefy gravy for this pot roast. The roast is slow-cooked in the oven until fork tender. Serve with hot, buttered noodles or traditional mashed potatoes and a veggie/salad of your choice. (Note: I have also tweaked this when in the mood by adding a few cloves of garlic when sauteeing the onion and halved mushrooms to the dutch oven while baking."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
3hrs 25mins
Ingredients:
14
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 325°F.
  • On a large plate or platter, stir together flour, salt, and pepper. Dip the beef roast into the seasoned flour, discarding any excess.
  • Heat the oil in a large, heavy ovenproof skillet or dutch oven over medium heat until hot. Add the roast and brown on all sides, about 5 minutes a side. Remove the roast from the skillet and set aside.
  • Add onions to the drippings in the skillet and saute over medium heat until they are softened. Return the roast to the skillet; add bay leaves, thyme, water and coffee. Bring to a simmer, stirring and turning to combine the seasonings with the roast.
  • Cover and place the skillet in the oven. Bake for 3 to 3-1/2 hours or until fork tender. Remove the roast from the skillet, discard any bones or gristle and set aside, loosely covered with aluminum foil.
  • To prepare the gravy, place the skillet over medium heat, skim off any excess fat and add water, if necessary, to equal about 2-1/2 cups liquid. Sprinkle the instant flour over the gravy in the skillet and cook about 5 minutes, stirring until smooth and thickened. Stir in the butter and whiskey, if desired, and season with salt and pepper.
  • Return the roast to the skillet to warm in the gravy, then serve with plenty of hot, buttered wide egg noodles or mashed potatoes.

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Reviews

  1. NO knife needed here! I well seasoned the chuck roast and then coated with searing flour. Browned on all sides. Added raw sliced mushrooms, carrots along with the onions. Placed the veggies and 3 cloves of garlic into a crock pot topped with the browned beef. Sprinkled the thyme and bay on top. Poured 1 cup coffee and 1 cup water over all. I used 1/2 the liquids because the crock method doesn`t require as much. And the veggies gave off much of their own juices. Cooked on low for 7 hours resulting in a very tender no knife needed piece of meat! I did add the whiskey which gave off more an aroma then flavor. Nice! I served with Recipe #46925 Thanks! Made for the http://www.recipezaar.com/bb/viewtopic.zsp?t=288536&postdays=0&postorder=asc&start=0 Comfort Cafe
     
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