I love the smell of dinner….all afternoon. I usually use Crocky (my dented old crock pot with the missing knob) to make my roast but today I am home and I spied my roaster pan and thought I would do something a little different.
Coffee Braised Bottom Round Roast Beef
3-5 lb bottom round roast
1/4 cup Worcestershire sauce
1 cup morning coffee
1 Knorr Beef Bouillon dissolved in the coffee
1 glove garlic grated
1 onion sliced
black pepper, salt
Bring the roast to room temp season with salt and pepper, Brown all sides in a bit of olive oil or melted butter. Brown food is better. Toss sliced onion in the bottom of your roaster, mix coffee, boullion, garlic,Worcestershire. Preheat oven to 275 and place your roast in the roaster and pour liquid over. That liquid smelled good. Beefy, coffee, garlic…hmmm
Park it in the oven 2 1/2 hours (turn it once, half way) until the temp reaches 160. Pull it out and let it rest before carving.
Now crank your oven to 425 and let’s make the potatoes.
I was surprised to see the FRESH potatoes I got at the W-MART looked this way when I opened them today. With all of these eyes, I feel like I have an audience.
Everyone one was like this. A good trim (and a wash) I mix with 1/4 cup (1/2 stick) soft butter, 1 tablespoon dill, parsley, salt and pepper. Dump those onto a foil lines pan and bake 20 min tossing once until tender and browned. I am using these Gourmet Garden Herbs like crazy this winter. They all have a $1.00 off coupon on them and another in the lid. I have basil, cilantro, dill, garlic and I love how they last and are fresh-ish in this cold winter.
Carrots
Clean and slice 2 cups about 6 big carrots. I love real carrots and hate the bleach washed stumps they call baby…but that is just me.
Boil about 15 min in salted water. Drain well, return to pan and add 1/4 cup butter, 1/4cup brown sugar, 2 tablespoons real maple syrup, salt and pepper. Bring up to a bubble stirring gently until coated.
There is dinner. We had 3 extra show up for dinner tonight so I did pull out the frozen corn to make sure these growing boys had full tummies at least until I got the dishes done.
I loved the strong beefy flavor of the tender roast, the salty, brightness of the potatoes and the sweet, sweet carrots.
Time for dinner!
Sincerely, Sara
Filed under: We Eat Tagged: Black pepper, bottom round roast, candied carrots, Coffee braised, Cook, Cooking, Dill, Dilled potatoes, FAMILY, Food, Freshly pressed, Home, Maple glazed carrots, Onion, Roasting a Roast, Sunday afternoon supper, thesisterslice, Walmart
