I like to use my slow cooker all year around. It is great for warm winter soups. But it is also great for making meats on a hot summer day when you don’t want to use the stove! That was exactly the plan when I made this Java Roast Beef! This beef comes out so super tender and then when you use the juices to make a quick pan gravy to serve with it, you are going to flip at the deep coffee notes mixed with the garlic and onion flavors.
If you have not tried out coffee concentrate before, now is the time! It gives you all the flavor of coffee with out having to make a whole pot for your recipe (or using the leftovers). The concentrate doesn’t just work great for making coffee drinks but is perfect for recipes that utilize coffee. If you cannot find concentrate (try Javy, if you don’t know what to get), you can use regular brewed coffee. Just replace one cup of the beef broth with one cup of brewed coffee.
I used cornstarch to thicken my pan gravy, but you can use flour if you prefer it. I use cornstarch more frequently since we discovered my youngest son has a gluten intolerance. Cornstarch gives the same effect as a thickening agent without upsetting his stomach, so it is a simple swap for us. If you prefer the flavor of flour, it will work just as well in this recipe.
For a side dish, I made some balsamic roasted veggies. Super simple to make, just chop up a variety of veggies – I used zucchini, summer squash, and mushrooms. Spread them all out on a baking sheet, drizzle with oil and balsamic vinegar and sprinkle with salt, pepper, and garlic powder. Bake at 375degF for 30 minutes.
Now Let’s Get Cookin’!
Java Roast Beef
- 1 Slow Cooker at least 6qt
- 1 Chuck Roast at least 4 lbs
- 5 Garlic Cloves minced
- ½ Medium Yellow Onion minced
- 2 tsp Salt
- 2 tsp Pepper
- 2 tbsp Coffee Concentrate
- 2½ cup Beef Broth divided
- ¼ cup Cornstarch
- Combine coffee concentrate, two cups of beef broth, salt, and pepper.
- Add beef roast to slow cooker. Add garlic and onions on top. Pour broth mixture over top. Secure lid and cook on low for 8 hours.
- Remove beef from slow cooker and let rest while you make the gravy.
- Skim off fat. Ladle liquid into a sauce pan over medium heat. Once it starts to bubble, carefully mix in cornstarch while whisking. Allow to thicken then whisk in remaining beef broth.
- Slice roast into ½inch pieces and serve with a ladle of gravy.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!