Through the years I have seen numerous recipes for roast rubbed with instant coffee and cooked in stout beer. The combination seems odd, but the flavors play well together and the au jus has a deep, rich flavor! Perfect for weekend cooking, this roast cooks for several hours in the oven.
Coffee Rubbed Stout Roast
1 ½ tablespoons instant coffee (Black coffee, Not flavored coffee)
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 (2 ½ to 3 pound) boneless shoulder chuck roast
12 ounces stout beer
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 tablespoon jarred beef base
4 cloves garlic, minced
2 tablespoon chopped fresh rosemary
2 tablespoons olive oil
4 medium sweet onions, thinly sliced
3 sprigs fresh rosemary
Preheat oven to 350ºF. Mix coffee, salt, and pepper together in a small bowl. Sprinkle mixture on both sides of roast. Rub in. Set aside 10 minutes to rehydrate coffee.
While waiting, mix together beer, tomato paste, balsamic vinegar, beef base, garlic and chopped rosemary in a medium bowl. Set aside.
Heat oil over medium high heat in a large enamel coated cast iron Dutch oven. Add roast to pan. Sear roast until brown on both sides (about 3-5 minutes per side). Pour beer mixture over top of roast. Place onion slices on top of roast and over sides. Lay rosemary sprigs on top of onions.
Cover pan and bake until fork tender, around 2 ½ hours. Break into large chunks and serve with au jus.
Printed in The News and Neighbor on February 13, 2019