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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Isaiah Tawiah
[email protected]I would not recommend this recipe to anyone.
Nyanja Ronald
[email protected]This recipe is not worth the effort. It's time-consuming and the results are just average.
Harege Mimi
[email protected]I didn't like the taste of the wine in the gravy. I think it overpowered the other flavors.
Madar KHayr Qaba
[email protected]This recipe is too complicated. I don't have the time or patience to make it.
G Cyber 54
[email protected]I followed the recipe exactly, but my pot roast didn't turn out as tender as I expected. I think I might have overcooked it.
Tasnim Gamer
[email protected]I'm not sure if I did something wrong, but my pot roast turned out tough and dry. The gravy was also bland.
Tiffany Carr
[email protected]This recipe is a bit pricey, but it's worth it. The ingredients are all high-quality and the results are amazing.
Fareed Fareed
[email protected]I'm not a fan of red meat, but I loved this recipe. The meat was so tender and flavorful, and the gravy was delicious.
Realeboga Tikiso
[email protected]I've tried other pot roast recipes before, but this one is by far the best. The meat was so tender and juicy, and the gravy was perfect.
Aljoori Alazzawi
[email protected]I made this recipe for my family and they loved it. Even my picky kids ate it all up.
Mina Hany
[email protected]This recipe is perfect for a special occasion dinner. It's elegant and delicious, but it's also easy to make.
Susan Egor
[email protected]I wasn't sure about the tipsy gravy at first, but I'm glad I tried it. The wine adds a subtle sweetness and depth of flavor to the gravy.
Suryadev Nayak
[email protected]I love the addition of the Worcestershire sauce and Dijon mustard. They add a nice tangy flavor to the gravy.
Laiken Sullivan
[email protected]This recipe is a bit time-consuming, but it's worth it. The low and slow cooking process really tenderizes the meat and makes it fall apart in your mouth.
Luke
[email protected]I'm not a big fan of pot roast, but this recipe changed my mind. The meat was so tender and the gravy was so flavorful. I will definitely be making this again.
VortexNZ
[email protected]This recipe is a great way to use up leftover wine. I always have a bottle of red wine open in my fridge, so this is a perfect way to use it up.
Mikee Introna Michele
[email protected]I love how easy this recipe is to make. I just throw everything in the pot and let it cook. It's perfect for a busy weeknight dinner.
A Bg
[email protected]I've made this recipe several times now, and it always turns out perfectly. The tipsy gravy is the star of the show - it's so flavorful and adds a nice depth of flavor to the meat.
Nazli Lawrence
[email protected]This pot roast recipe is a keeper! The meat was so tender and flavorful, and the gravy was rich and delicious. I served it over mashed potatoes and green beans, and it was a hit with my family.