POT ROAST IN TIPSY GRAVY
The addition of coffee and a tad whiskey makes an incredibly rich and beefy gravy for this pot roast. The roast is slow-cooked in the oven until fork tender. Serve with hot, buttered noodles or traditional mashed potatoes and a veggie/salad of your choice. (Note: I have also tweaked this when in the mood by adding a few cloves of garlic when sauteeing the onion and halved mushrooms to the dutch oven while baking.
Provided by Mareesme
Categories Roast Beef
Time 3h25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- On a large plate or platter, stir together flour, salt, and pepper. Dip the beef roast into the seasoned flour, discarding any excess.
- Heat the oil in a large, heavy ovenproof skillet or dutch oven over medium heat until hot. Add the roast and brown on all sides, about 5 minutes a side. Remove the roast from the skillet and set aside.
- Add onions to the drippings in the skillet and saute over medium heat until they are softened. Return the roast to the skillet; add bay leaves, thyme, water and coffee. Bring to a simmer, stirring and turning to combine the seasonings with the roast.
- Cover and place the skillet in the oven. Bake for 3 to 3-1/2 hours or until fork tender. Remove the roast from the skillet, discard any bones or gristle and set aside, loosely covered with aluminum foil.
- To prepare the gravy, place the skillet over medium heat, skim off any excess fat and add water, if necessary, to equal about 2-1/2 cups liquid. Sprinkle the instant flour over the gravy in the skillet and cook about 5 minutes, stirring until smooth and thickened. Stir in the butter and whiskey, if desired, and season with salt and pepper.
- Return the roast to the skillet to warm in the gravy, then serve with plenty of hot, buttered wide egg noodles or mashed potatoes.
Nutrition Facts : Calories 1403.7, Fat 108.4, SaturatedFat 41.4, Cholesterol 328.2, Sodium 605.7, Carbohydrate 16.2, Fiber 1.2, Sugar 1.7, Protein 85.6
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ZOHAIB Mehdi
[email protected]This is a classic pot roast recipe that is sure to please everyone at the table.
Chollo hamoud
[email protected]This recipe is a great way to use up leftover vegetables. I always add a few chopped carrots and celery to the pot.
Tamim Asa
[email protected]I love that this recipe can be made in a slow cooker. It's so easy to just throw everything in the pot and let it cook all day.
Provat Kumar
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The meat is fall-apart tender and the gravy is rich and flavorful.
fred flintstone
[email protected]I've made this recipe several times now and it's always a hit. It's a great comfort food meal that's perfect for a cold winter night.
Bakht Wali
[email protected]This is the best pot roast recipe I've ever tried. The meat was so tender and flavorful, and the gravy was perfect.
Phillemon Angula
[email protected]I love that this recipe uses simple ingredients that I already have on hand.
Adeel Kashif
[email protected]I made this recipe exactly as written and it turned out perfect. The meat was tender and the gravy was flavorful.
Berihun Geremew
[email protected]This recipe is easy to follow and the results are amazing. I highly recommend it.
Krishan bhat
[email protected]I'm not a big fan of pot roast, but this recipe changed my mind. The meat was so tender and juicy, and the gravy was delicious.
Siphokazi Mangena
[email protected]I made this recipe for a dinner party and it was a hit! Everyone raved about the pot roast and the gravy.
Deezy
[email protected]The gravy was the star of the show. It was so good that I could have eaten it with a spoon.
Bridget Dominguez
[email protected]This pot roast recipe is a keeper! The meat was fall-apart tender and the gravy was rich and flavorful. I will definitely be making this again.