Coffee Roasted Beef Chuck Recipe -
Coffee Roasted Beef Chuck Recipe
  • READY IN 5+ hrs

Coffee Roasted Beef Chuck

Recipe by  

"Tender beef chuck roast braised in a unique coffee-mushroom-sour cream sauce."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    5 hrs

    5 hrs 30 mins


  1. In a large pot, heat the butter and oil over medium/high heat. Place the roast in the pot and sear it on all sides until well browned. Remove the roast and set aside.
  2. In the same pot, saute the onions for 5 minutes, scraping loose the brown roast bits on the bottom of the pot. Add the garlic and pepper and saute for 1 minute. Return the meat to the pot and pour in the coffee and add the mushrooms.
  3. Over high heat, bring to a boil. Reduce heat to low and simmer for 5 hours, turning the meat over halfway through the cooking time. A slow cooker may be used for cooking the roast, if desired.
  4. To make the gravy: When the roast is done, remove it from the pot. Take 1/2 cup of the coffee sauce mixture from the pot and stir in the cornstarch to make a slurry. Mix well. Return the slurry to the pot, stirring until the sauce thickens slightly. Stir in the sour cream then salt to taste.
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Reviews More Reviews

Most Helpful Positive Review
Jun 15, 2006

This was definitely a 10 in our family book! We're not coffee drinkers; it was mostly out of curiosity that I tried the recipe. I usually read all the reviews but didn't this time...I was just looking for a chuck roast recipe for which I had all the ingredients! Instead of using less coffee, I used MORE because my coffee maker is 10 cups, and I figured I'd just get a little more gravy. Reading the reviews, later, and hearing it was rather a strong coffee flavor, it was a little scary since we don't drink coffee. I added 2 Lipton Onion Mushroom Soup Mix packets to balance out the coffee and some thick sliced potatoes and baby carrots to round out the dish. At the end, the taste was DELLICIOUS! There was SO MUCH gravy however, that, after I removed the meat and vegetables, thickened the gravy and added the sour cream, I added some couscous to the gravy. I used 2 5.45 oz boxes (less the flavor packets, of course) and, while it was quite a bit thicker than we would have preferred, it was absolutely wonderful! I think I'll make it again this weekend to take to my parent's home for Father's Day! Thanks for a winner, Luella...

Most Helpful Critical Review
Oct 04, 2010

This was the worst pot roast that I have ever tasted.. gravy wise. The meat was pretty much OK. I tried to correct it, to no avail. It was bitter, and just totally off. I have tried many recipes from this site, all successful, except for this.

Apr 11, 2005

This was an amazing recipe. I was curious but skeptical about using coffee, but it turned out to be great. I used one and half cup of espresso (about 6-7 shots?) plus two cups of water. I didn't have any beef broth or buillon, so to enhance flavor, I added fresh rosemary, thyme, some cajun seasoning, one plus cup of red wine, and about two tablespoon of soysauce. I had to cook it for about four hours, and the meat was tender and ready to go. Coffee seems to have given the meat a earthy, almost gamy flavor. I served it at a small dinner party, all my friends thought it was amazing.

Apr 07, 2005

Delicious. Very moist and flavorful. Followed suggestions on reducing amount of coffee to 4 cups and adding 2 cups of water. My husband and I really enjoyed this. Thanks for the recipe.

Nov 15, 2006

Since so many reviewers said this recipe was bland, I added 1t Durkee Steak Seasoning; 1/2t ea cajun seasoning & rosemary; 1/4t ea thyme, red pepper flakes & cayenne; then 3/4c red wine & 1/4c soy sauce in place of the 6th cup of coffee(almost all of the other reviewers' recommendations!). I simmered it for 2.5 hrs & when I went to turn it over, I tested it -- it was already past done & getting dry, so 5 hrs would have been way too long! No one else complained of this. We couldn't eat it the night I cooked it, so I put the broth in the frig separate from the meat. The next day, the grease was in a firm layer on the top, so I separated it off. When I made the gravy, I just used a small portion of the grease (one reviewer said this recipe was too greasy). For me, the gravy was very tasty, but much too concentrated. I think that next time I will follow JIHI's recommendation to put in 2c less coffee & add 2c water. I rarely cook chuck roast because it is not a good cut & I don't have luck cooking roasts. However, in spite of it already being a little dry, I must say the meat was wonderfully tender & was excellent with the gravy.

Dec 14, 2005

This was a pretty good recipe, I added beef broth instead of the boullion cubes others had suggested, and I used some rosemary, thyme and a little oregano too (1 tsp ea) you don't have to like coffee to appreciate this recipe, there is no "coffee" flavor, I just think it makes the juices and gravy a little richer.

Apr 28, 2005

I was also skeptical of the coffee addition. I loosely followed what kimshin2000 did-added water,soy sauce, thyme and oregano, as I did not have beef broth or any wine (terrible situation!) It reduced so nicely that I decided we really didn't need the calories of the sour cream-it thickened into a very rich, flavorful gravy. Thank you for the idea-I will be toying with this one again!!!!!

Oct 26, 2007

Judging from the fact that when I got to the dish at pot luck, it was empty, I think this must have been a pretty good recipe. I'm glad I tasted it before I took it. It was great! Thanks.


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  • Calories
  • 855 kcal
  • 43%
  • Carbohydrates
  • 11.4 g
  • 4%
  • Cholesterol
  • 233 mg
  • 78%
  • Fat
  • 64.6 g
  • 99%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 54.5 g
  • 109%
  • Sodium
  • 250 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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