Slow-cooked favorite! Tender, melt in your mouth, slightly spicy, and bold. A complete meal loaded with beef, potatoes, parsnips, onion, and carrots cooked together in a saucy gravy-like sauce. Chili Coffee Roast Beef is a simple meal the whole family will love.
(Original post date June 5, 2017. Post revised and Edited September 1, 2020)
Sunday was once thought of as the day of rest, now I believe it is the day to get caught up. Like most American’s my family is crazy busy. The crazier thing is as the kids get older the busy I get, however, I cherish every crazy wacky moment.
When you have one of those weeks where there is not enough time for anything and Sunday rolls around and you realize that todo list needs to get done before it grows. What do you do for dinner?
You could get take out or if there is time to go out to eat, but we all know time controls our lives and there is never enough of it. So you are stuck cooking a family dinner, but you need a meal you can prep and forget about as you get your todo list done.
That is when crock pots come in handy. You can prep your food put it all in one device, turn it on, and forget about it until dinner. That is how this roast got its name, Simple Sunday Chili Coffee Roast is the perfect busy Sunday dinner.
The Story of Coffee and Beef Being the Perfect Pairing
The story is short and one from the old day. When I say old I mean one from the when chuckwagons were the main form of transportation.
A pioneer was in the back of the chuck wagon prepping some dinner. When something jolted the wagon causing coffee grinds to spill on the beef. He tried to rub it all off but it didn’t work.
You don’t waste food so he cooked it up. Everyone loved it! It was flavorful and delicious! Since then Coffee and Beef have been a match made in heaven.
How to make Chili Coffee Roast Beef.
- In a shallow dish mix your all-purpose flour with the spices, herbs, and coffee. Coat the roast well in the flour-herb-coffee mixture.
- Now in a skillet on the stovetop, brown all sides of the roast over medium heat. Browning the meat on all sides will help lock and seal in the juices, meaning your beef will be tender and melt in your mouth yumminess.
- Once all sides are browned toss the roast into the crockpot, add beef stock, carrots, parsnips, and large chunks of potato. Cover and allow to cook for 4 hours on high or 6 hours on low.
- Once the time is up, remove the roast from the crockpot and set aside to let it rest. It may fall apart as you pull it out, that is okay.
- Spoon out the carrots, parsnips, and potatoes, and put on a serving tray.
- Shred or slice the roast. and place on top of the carrots, parsnips, and potatoes, and drizzle the juices over the top of the roast.
Note: Sometimes there are a lot of juices if you find there is too much juice just drizzle the about you would like to serve with the dish.
The best part about this Simple Sunday Chili Coffee Roast is clean up is a breeze. Making this not just a delicious dinner but a practical one.
Creative Ways to Use the Leftovers
Get the Recipe
Chili Coffee Roast Beef
- 3 lb Round Eye Round Roast
- 1/2 cup all-purpose flour
- 3 tbsp chili powder
- 2 tbsp oregano
- 1 tbsp cilantro
- 1 tbsp cumin
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 3 tbsp instant coffee grounds
- 1 cup hot water
- 1 tbsp beef base
- 1 medium yellow onion chopped
- 1 cup baby carrots
- 2 parsnips chopped
- 20 small new potatoes
- In a shallow pan (large enough to fit your roast) combine, flour, chili powder, oregano, cilantro, cumin, onion powder, garlic powder, and coffee. Coat the outside of your roast with this mixture.
- In a skillet on the stovetop, brown all sides of the roast over medium heat.
- Once all sides are browned place the roast in the crockpot.
- Mix the beef base in the hot water to fully dissolve the beef base. ****Note: If needed warm water up in the microwave the hotter the water the faster the base will dissolve.
- Add onion, carrots, parsnips, and potato to the crockpot.
- Pour the hot water beef base mixture into the crockpot. Cover and let cook on low for 6 hours, or on high for 4 hours.
- Remove the roast and set aside. It will start to fall apart as you grab it.
- Spoon out the potatoes, parsnips, and carrots and place them on a serving tray.
- Slice or shred the roast and place on top of the potatoes, parsnips, and carrots. Drizzle some of the juices on top of everything on the serving tray. Serve and Enjoy!