I Made a Roast for the First Time

Just goes to show how much your palate changes over the course of time, I suppose. I really disliked roast growing up. Don't know why, just something I was not into. I found a recipe a while back for a roast, and something in my head decided it sounded pretty damned wonderful. Magic ensued.

This was my roast after I rubbed salt and pepper into it. A 2 pound boneless chuck eye roast. I got it on sale (I feel the need to note this, because I am a cheap ass about purchasing meat). I think it looks like a damn fine piece of beef.

Roast Beef with Coffee Gravy

Adapted from this recipe
1 2 lb beef chuck roast, fat trimmed
fresh ground pepper
kosher salt
2 Tbsp. vegetable oil
1 large onion, sliced
2 bay leaves
1 c. baby bella mushrooms, rinsed and quarterd
1 can beef broth
2 c. fresh brewed coffee
2 Tbsp. flour

Preheat oven to 325 F.

Rub salt and pepper into beef. Let sit 10 minutes. Heat oil in a large skillet. Brown beef on all sides. Move to baking pan. Add onions and mushrooms to skillet and saute, two to three minutes.

Add bay leaves, beef broth, and coffee to skillet. Bring to a simmer. Add to roast in baking dish. Cover and roast for 3.5 to 4 hours, until tender. Remove the roast from the pan.

Strain juices through a mesh strainer and into a skillet, discarding any solids. Add gravy to skillet and boil, about five minutes until thickened. Strain once more before serving.

I am not generally a beef gravy kind of person, but this gravy has made me a believer. It was amazing, especially when sopped up with crusty French bread.