Reviewed: Oct. 19, 2009

I am a vegetarian, but I have made this twice for company. It is so easy and I always get rave reviews. It cooks in about half the recommended time. I always test with a meat thermometer. And I serve it with mashed potatoes and sourdough bread. I originally chose this recipe because I did not own a dutch oven. I have since purchased one, but I still use this recipe because it's so simple and everyone always loves it. My guests took a copy of the recipe home with them last night.

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lizzieb

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Reviewed: Sep. 28, 2009

Didn't like it will not make it again.

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biken130

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Reviewed: May 12, 2009

I followed this to the "T" and My husband loved it. Ask to take leftovers in his lunch the next day. He never ask that on my cooking night.

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Leeann

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Reviewed: Mar. 13, 2009

my kids hated it! I'm not sure if my coffee was too strong or if I did something wrong, but it didn't turn out so well for me.

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CharliGurl

Cooking Level: Intermediate

Living In: Post Falls, Idaho, USA

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Reviewed: Aug. 14, 2008

I had really high hopes for this recipe b/c the aroma in my house while it was cooking was to die for, but I really did not think it was that great. Enough people have made this with good results so I'm not sure why mine turned out like it did. I only had a 2 lb roast so I halved everything and only cooked it for 1 1/2 hours, and it was done, but it was a little tough. My kids liked the meat but were otherwise not wild about it. I might try it again though.

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cinstho1

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Reviewed: Jun. 1, 2008

I want to give this a better review, but I ran into a problem when I got to the gravy part and realized I had way too much liquid to make a thick gravy. I haven't made gravy on my own or this way before, so I tested a small amount of the liquid and proportioned it down... only to get soup. I *think* I was supposed to cook it uncovered. I noticed in the recipe it never said to cover it, but I assumed since a slow cooker works with a cover, then I should cover it. I will try it again sometime uncovered. Luckily I had enough liquid left to make a decent skillet gravy from another recipe. Some specification as to whether the pot should be covered would improve this recipe for people like me who have never cooked a roast before!

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Laura

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Reviewed: Jan. 7, 2008

This was a brilliant idea. I was looking for a way to make my chuck roast without beef stock since I didn't have any in the house. I only made a few changes. I had already seasoned my roast yesterday with a mixture of a seasoning mixture I keep in a jar that consists of salt, garlic powder, black pepper, paprika, onion powder and dried parsley. After I sauteed the onioons I added more of the seasoning to the onions (left out the fresh garlic)and let them sautee for another minute. Then I added the roast back in and splashed it with some Worcestershire. I then added the coffee, all 6 cups made a little strong. I added about 1/4 cup ketchup for a little sweetness. It came out fantastic! The very last thing I did different was add a roux. I didn't have sour cream so I did this instead. Yummy! The family loved it. The only reason I gave it 4 and not 5 stars is because I changed the recipe a bit.

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Miss Sharon

Cooking Level: Expert

Home Town: Hopewell Junction, New York, USA

Living In: Huntington Beach, California, USA

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Reviewed: Oct. 29, 2007

EXCELLENT!! The first time I made this recipe I followed the directions to the letter. It was great. The second time I made it I added more sour cream and a few more veggies. And it is still great!

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Pundragon

Cooking Level: Expert

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Reviewed: 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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SHURMAY

Cooking Level: Intermediate

Home Town: Zapata, Texas, USA

Living In: Denison, Texas, USA

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Reviewed: Mar. 14, 2007

As a coffee lover, I thought I'd like this, but the coffee flavor was much to strong.

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Jane

Cooking Level: Expert

Home Town: Greenville, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Mar. 2, 2007

This was a wonderful recipe. My family was very interested when I first told them about it and once we tried it, it became our new family favorite.

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shelley868

Cooking Level: Expert

Home Town: Springfield, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Feb. 22, 2007

I'm giving this recipe three stars because it seemed bland to me, however I only used one and a half cups of Starbucks' Italian Roast coffee (I'm the only coffee drinker in the house)and the rest of the liquid was beef bouillon. Next time I'll add more coffee and some herbs----but here's a tip: I layered 3 sirloin steaks on top of each other because that's what I had on hand, and it cooked beautifully in the crock pot for this recipe!

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Labbylover

Cooking Level: Intermediate

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Reviewed: 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.

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Pat Middleton

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Reviewed: Oct. 11, 2006

This was really good and the meat came out very tender. I used chuck steak as that is what I had on hand, added potatoes carrots & celery near the end. Great one pot meal. Growing up in the south with my grandmother & greatgrandmother as the primary cooks...a quick way to "beef up" a gravy was (and still is for me) to add a tsp of instant coffee. Gives a very slow-cooked, rich taste.

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AVASEWELL

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Stafford, Texas, USA

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Reviewed: Sep. 19, 2006

Made this a stew by adding carrots in the last hour, and dicing up the beef. Delicious!

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Mary Ann

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Lockport, New York, USA

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Reviewed: Aug. 30, 2006

My husband and children LOVED this roast. Who would have thought that coffee would taste so good on beef!? I have made this several times and have even altered the recipe somewhat, and it still turns out great!

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Carrie

Cooking Level: Intermediate

Living In: Hobe Sound, Florida, USA

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Reviewed: Jul. 2, 2006

I added oregano, rosemary, and thyme as well as a generous amount of Worcestershire and we still thought this was rather bland.

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ArmyMom

Cooking Level: Expert

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Reviewed: 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...

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Diane LaLonde

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Reviewed: 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.

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TERRIS911

Cooking Level: Expert

Living In: Troy, Ohio, USA

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Reviewed: Jun. 27, 2005

The meat had good flavor and was tender but it was sooo greasy (due I'm sure to the cut of meat) and was quite bland! Will probably not make again because there are lots of other ways to cook a roast that we like better. Sorry.

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COGRANDMA4

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Coffee Roasted Beef Chuck

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