This may likely be the most requested meal at my house. My kids love it, and I love it because it is easy and it makes a lot of food and everyone is happy. The roast comes out tender with gravy that is meaty and savory and so satisfying. This roast has a slight twist, in that the cooking liquid has coffee in it. The coffee gives a deep flavor and also helps to tenderize the beef. I always serve it with my egg noodles because there would be mutiny if I didn’t, but it would pair just as well with mashed potatoes, or over bread for an open faced sandwich. It is just as good as leftovers too, although we rarely have any.
The coffee here helps to tenderize the meat, resulting in nicely tender roast. Tough pot roast is not something anyone enjoys. I like to leave the roast in a few chunks, but to save time you can also use stew meat, which is smaller pieces and will cook a little quicker, plus you don’t have to cut it up. 🙂 Hope you enjoy!
Serve over noodles or mashed potatoes. The kids and I like to put some grated parmesan over the top, which I know sounds weird, but it is tasty, trust me. I usually serve this with some kind of vegetable on the side.
My Favorite Pot Roast with Egg Noodles
Ingredients
- 3-4 lb chuck roast trimmed and cut into a few pieces
- salt and pepper
- oil for browning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 4 garlic cloves minced
- 1 large onion chopped
- 2 large carrots finely diced
- 2 cups sliced mushrooms optional
- 2 tbsp tomato paste
- 2 tbsp flour
- 2 cups beef broth
- 1 cup hot coffee
- 1 tbsp Worcestershire sauce
Instructions
- Heat the oil in a dutch oven or other oven safe pan with a tight fitting lid. Preheat the oven to 300. Once the pan is very hot, add the beef chunks (don’t add too many and crowd the pan because you want browning, not steaming of the meat here). Let them cook undisturbed for a few minutes until well browned. Flip and brown the other side too. Remove to a plate and repeat with the rest of the meat.Â
- Add the onion, garlic, mushrooms (if using), and carrots to the pan, although with the meat, and let the onions brown and cook down for about 5 minutes, stirring often.
- Add the tomato paste and spices, and flour and stir to coat the meat. Gradually add in the broth and coffee. It should mostly cover the meat but not completely. Add in some extra water if needed. Bring to a boil, taste broth to check seasoning level, and then place pan covered into the oven. Let cook for around 3 hours, stirring once in a while, until the meat is very tender and easily shreds when poked with a fork. You don’t want to over cook it and dry it out, but you want really tender beef.
- Remove the pan from the oven. Careful, it is hot! If you would like you can skim some of the fat off the top of the broth. The added flour thickens the gravy while cooking, so you shouldn’t need to thicken it. Taste and adjust seasoning if needed. Break larger pieces of meat up into a few smaller pieces, but don’t totally shred it up. The larger hunks are nice.
- Serve over noodles or mashed potatoes. The kids and I like to put some grated parmesan over the top, which I know sounds weird, but it is tasty. I usually serve this with some kind of vegetable on the side.
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