Coffee Braised Pot Roast Recipe
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Ingredients:
Squirt of oil
2 Kg (4 to 5 pounds) beef chuck roast
Salt & pepper to taste
250 mL (1 cup) cup stock
60 mL (¼ cup) cider vinegar
250 mL (1 cup) strong brewed coffee
15 mL (1 Tbsp) Marmite
1 ancho chile
1 medium onion, chopped
2 carrots, chopped
2 ribs celery, chopped

For gravy:
45 mL (3 Tbsp) flour
60 mL (¼ cup) water


Method:
Preheat oven to 150ºC (300ºF)
Season roast all over with salt and pepper.
Heat up some oil in a Dutch oven, and the brown roast on all sides.
Pour in; stock, vinegar, and coffee.
Scoop in the Marmite.
Stem and deseed chile, then break up into the Dutch oven.
Place the veg around the roast, cover and place in the over for 5-6 hours.
If making thickened ‘gravy’.
Remove roast and veg from the Dutch oven.
Place Dutch oven on stovetop, and bring liquid to a boil.
In a small bowl, mix flour and cold water until smooth; gradually stir into Dutch oven.
You may not ned all of this flour / water mixture to reach your desired level of thickening.

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