Grandma's Savory Pot Roast

By Addie

“This deliciously different pot roast recipe features a surprise ingredient—coffee—to tenderize the roast and create a thick, rich gravy.”

Ingredients

• 2 tablespoon olive oil
• 2 1/2 pounds beef bottom round roast
• 1 1/2 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 2 cups baby carrots
• 1 cup sliced onion (about 1 large)
• 1 1/2 cups brewed strong coffee
• 3 tablespoons all-purpose flour

Preparation

Step 1

Heat the oil in a Dutch oven over medium-high heat. Sprinkle both sides of the roast with the salt, paprika and pepper. Place the roast in the pot. Cook until golden brown on all sides, 8–10 minutes.


Sprinkle the carrots and onion around the roast in the pot. Pour the coffee over the roast. Reduce heat to low. Cover and cook until the roast is cooked through and tender, 1 hour–1 hour 30 minutes. Transfer the roast, carrots and onion to a serving platter. Combine the flour and 3 tbsp. water in a small bowl. Mix well.


Increase heat to medium-high. Whisk the flour mixture into the juices in the pot. Cook, stirring constantly, until thickened, 1–2 minutes. Thinly slice the roast and serve with the gravy and vegetables.
.......................

Grandma's Secret Tip:

Letting any cooked roast rest for 5–10 minutes will allow the bubbling juices to distribute back down through the meat, making the roast more tender.