Stove Top Roast Beef
A flavorful, tender roast beef cooked in coffee and herbs, perfect for a hearty meal. Rich in aromatics and ideal for family dinners or special occasions.
Ingredients
Instructions
- In a Dutch oven, brown the roast beef in oil.
- Sprinkle the rosemary on the roast.
- Add the brewed coffee, water, beef bouillon cubes, oregano, basil, garlic, salt, and pepper to the Dutch oven.
- Bring the mixture to a boil.
- Turn down the heat to a low simmer and cover.
- Cook for 3 to 3 1/2 hours, checking periodically and adding water as needed.
- Ensure the roast becomes very tender before serving.
Tips & Substitutions
For enhanced flavor, consider marinating the roast overnight in the coffee mixture. If you want to reduce the sodium, use low-sodium beef bouillon cubes or homemade broth instead. Fresh herbs can also be substituted for dried ones, but adjust the quantities since they are more potent. Experiment with spices like thyme or smoked paprika for a unique twist.
Serving Suggestions
Serve the roast beef sliced thinly against the grain for tender bites. It pairs beautifully with mashed potatoes or roasted vegetables. For a complete meal, consider a side salad or crusty Inexpensive Bread to soak up the delicious juices. This dish also works well in sandwiches or as a filling for a hearty stew.
Storage & Reheating
Leftover roast beef should be stored in an airtight container in the refrigerator for up to four days. To reheat, slice the beef and warm it gently in a skillet with a splash of broth or water to prevent drying out. Alternatively, you can wrap the beef in foil and heat it in the oven at 300°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Stove Top Roast Beef contains roughly 2367 calories, with 10g protein, 61g carbohydrates, and 244g fat. It is an excellent source of iron (166% of the Daily Value), dietary fiber (128% of the Daily Value), and calcium (104% of the Daily Value), and a good source of vitamin A. It also contributes 36g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef?
Yes, while eye of round is ideal for this recipe due to its lean nature, you can use other cuts like chuck roast or brisket. Just keep in mind that cooking times may vary depending on the size and toughness of the meat.
What can I substitute for coffee?
If you're looking to avoid coffee, beef broth or a mixture of water and Worcestershire sauce can be a good substitute. This will still provide a rich flavor to the roast, though the taste will differ slightly from the original recipe.
How do I know when the roast is done?
The roast is done when it's fork-tender and has reached an internal temperature of at least 130°F for medium rare, or 145°F for medium. Use a meat thermometer for accuracy, and allow it to rest before slicing to retain juices.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).