Ingredients
1 boneless beef chuck roast (5 pounds)2 tablespoons olive oil1 medium onion, chopped1 garlic clove, minced1 teaspoon dried oregano1 teaspoon dried basil1/2 teaspoon pepper3/4 teaspoon salt1 cup strong brewed coffee3/4 cup plus 1/3 cup water, divided3/4 cup beef stock3 tablespoons all-purpose flour
Preparation
In a Dutch oven, brown roast in oil on all sides. Remove and set aside. Add onion to the pan; saute until tender. Add garlic and seasonings; cook 1 minute longer.
Add the coffee, 3/4 cup water and stock; return roast to pan. Bring to a boil. Cover and bake at 325° for 2-1/4 to 2-3/4 hours or until meat is tender.
Remove beef to a serving platter; keep warm. Combine flour and remaining water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Set aside 2 cups shredded cooked Coffee Roast Beef for Mini Beef Chimichangas and 1/2 pound cooked cubed beef for Spinach Beef Stew. Slice remaining roast and serve with gravy.
