Red Eye Beef Roast

Tender, flavorful, and deeply satisfying, this Red Eye Beef Roast is a comfort food classic with a bold twist. Featuring a tender beef chuck roast slow-cooked to perfection in a savory liquid infused with strong brewed coffee, this dish boasts complex layers of flavor that are both smoky and rich. A medley of aromatic vegetables, fresh thyme, and a touch of tomato paste bring balance to the robust broth, which is thickened into a luscious gravy for serving. Perfect for cozy dinners or special occasions, this hearty roast pairs beautifully with mashed potatoes, roasted vegetables, or crusty bread. With simple ingredients and a hands-off cooking process, it’s an impressive, crowd-pleasing meal that’s easier to make than it looks. Keywords: red eye beef roast, slow-cooked beef roast, coffee-infused gravy, hearty beef recipes, comforting dinner.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 lbs beef chuck roast
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp granulated garlic
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 2 cups beef broth
• 1 cup strong brewed coffee
• 2 tbsp tomato paste
• 4 sprigs fresh thyme
• 1 bay leaf
• 2 tbsp cornstarch
• 2 tbsp cold water

Directions

Step 1

Preheat the oven to 300°F (150°C).

Step 2

Pat the beef chuck roast dry with paper towels. Season all sides generously with kosher salt, black pepper, paprika, and granulated garlic.

Step 3

Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides until deeply browned, about 3-4 minutes per side. Remove the beef and set aside.

Step 4

Lower the heat to medium and add the diced onion, chopped carrots, and chopped celery to the pot. Sauté until softened, about 5 minutes.

Step 5

Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.

Step 6

Pour in the beef broth and brewed coffee, scraping the bottom of the pot to deglaze and release any browned bits. Add the thyme sprigs and bay leaf.

Step 7

Return the seared beef to the pot, ensuring it is partially submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven.

Step 8

Cook the roast for 3.5 to 4 hours, or until the meat is tender and easily shreds with a fork.

Step 9

Remove the pot from the oven. Transfer the beef to a cutting board and cover loosely with foil to rest.

Step 10

Strain the cooking liquid to remove solids, then return the liquid to the pot. Skim off excess fat if necessary.

Step 11

In a small bowl, mix cornstarch and cold water to create a slurry. Gradually whisk the slurry into the cooking liquid over medium heat, cooking until the sauce thickens to your desired consistency.

Step 12

Slice or shred the beef and serve it with the rich red-eye gravy. Pair with mashed potatoes, roasted vegetables, or crusty bread for a complete meal.

Nutrition Facts

Serving size	2640.3 grams (2640.3g)

Amount per serving	% Daily Value*
Calories	3879

Total Fat 302.60g	388%
Saturated Fat 114.10g	571%
Polyunsaturated Fat 2.70g
Cholesterol 1021mg	340%
Sodium 4078mg	177%
Total Carbohydrate 42.60g	15%
Dietary Fiber 12.70g	45%
Total Sugars 19.50g
Protein 257.30g	515%

Vitamin D 0IU	0%
Calcium 384mg	30%
Iron 40mg	224%
Potassium 5659mg	120%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.4%

Protein: 26.2%

Carbs: 4.3%