Here’s a low-carb, high-protein roast that is perfect for a Sunday dinner. The meat is simmered in a mellow coffee/beef broth mixture for a delicious, juicy roast beef that will become a family favorite.
Suggested Serving Size
4 oz beef
2 garlic cloves, minced
1/8 tsp salt
1/2 tsp black pepper
1/2 tsp chili powder
1 top round roast beef (about 2 1/2 lbs)
1 medium onion, chopped
3/4 cup low-sodium beef broth
1 cup brewed coffee
In a small bowl, combine the garlic, salt, black pepper and chili powder. Set aside.
In a large stockpot, heat the oil over medium heat. Add the roast and brown it on all sides. Remove the roast from the pot. Sprinkle the garlic mixture over the roast.
In the same pot, add the onion and sauté over medium heat until softened. Add the beef broth and coffee. Add the browned roast and bring to a boil. Reduce the heat and simmer, covered, until the meat is tender and a meat thermometer registers 135° for medium-rare meat, about 2 1/2 hours.
Remove the roast from the pot, reserving the cooking juices. Cover loosely with foil and let stand for 10 minutes before serving.
1/4 cup cornstarch
1/4 cup cold water
Meanwhile, in a small saucepan, combine the cornstarch and cold water and stir until smooth. Add the beef cooking juices. Bring to a boil, stirring constantly. Cook and stir until thickened, about 1 to 2 minutes. Serve the roast with the gravy.