Beef
Pot Roast with Coffee and Whiskey
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11 Reviews
arhoad
February 5, 2021
This was amazing! Couple of things - ingredients do not mention thyme, but it is referenced in the directions - I used a heaping tsp or so. Also - it does not direct you to salt the onion mixture or the carrots and potato. If you don't - you will have to add at the end. I also added a cornstarch slurry immediately after the 3 hours to thicken up the sauce - would highly recommend. Next time I make this - I will skip the cut potatoes and make mashed. I had some leftover mashed and this was so good on that!
Paula D.
February 5, 2021
Hello! I'm so glad you enjoyed this recipe. You made the right call on the thyme - sometimes I also add 2-3 fresh sprigs with the onions and then remove stems at the end of cooking (the leaves fall off during the braise). Onions stay in the pot when you add the beef etc. Carrots and potatoes are added during the last hour of cooking.
Mashed potatoes would be great with the flavorful juices!
Mashed potatoes would be great with the flavorful juices!
chef L.
September 15, 2019
Made this last night and it's certainly good enough to enter my roast beef rotation. I used five peppers and extra black pepper, because we like our dishes spice laden. Regardless, all the flavors come together very nicely and the kitchen smells wonderful. Just make sure to brown the roast well so there's a thick dark bark on it.
Fantastic recipe.
Fantastic recipe.
lynx60489
September 29, 2016
Writing as I dig into the pot roast I made last night. Delicious and the recipe was very easy to follow!
I didn't have instant espresso, but instant coffee worked well. I also subbed chicken for beef broth as that is what I had on hand. The meat is really tender and flavorful as are the broth and vegetables.
I am glad that I made this last night as there was a good amount of hardened fat that I skimmed off before eating. I will definitely be making this one again!
I didn't have instant espresso, but instant coffee worked well. I also subbed chicken for beef broth as that is what I had on hand. The meat is really tender and flavorful as are the broth and vegetables.
I am glad that I made this last night as there was a good amount of hardened fat that I skimmed off before eating. I will definitely be making this one again!
Paula D.
September 20, 2016
Hi there and thanks for checking--the oven should be 325 degrees. I hope you enjoy the roast!
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