Embark on a culinary adventure with our Red-Eye Beef Roast recipe, a dish that showcases the rich and robust flavors of the American South. This tender beef roast, marinated in a unique blend of coffee, spices, and tangy ingredients, delivers a succulent and bold flavor profile that will tantalize your taste buds. Join us as we delve into the history, techniques, and step-by-step instructions to create this mouthwatering and aromatic Red-Eye Beef Roast.

The origins of Red-Eye Beef Roast can be traced back to Southern American cuisine, particularly in regions where coffee has long been a staple. The name “red-eye” refers to the appearance of the roast, which develops a reddish hue during the cooking process.

Traditionally, this dish was prepared as a way to enhance the flavor of tougher cuts of beef, such as chuck or bottom round. The combination of coffee, vinegar, and other tangy ingredients helps to tenderize the meat while infusing it with a distinctive taste. Over time, the Red-Eye Beef Roast has become a beloved Southern classic, celebrated for its bold flavors and tender texture.

PREP: 25 MIN.

BAKE: 2 HOURS + STANDING

MAKES: 10-12 SERVINGS

INGREDIENTS

• 3-4 pounds beef roast (chuck or bottom round)
• 2 cups strong brewed coffee
• 1/4 cup apple cider vinegar
• 1/4 cup Worcestershire sauce
• 2 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

INSTRUCTIONS

1. In a mixing bowl, combine the strong brewed coffee, apple cider vinegar, Worcestershire sauce, brown sugar, Dijon mustard, minced garlic, dried thyme, smoked paprika, salt, and black pepper. Stir well to create the marinade.
2. Place the beef roast in a large resealable plastic bag or a shallow dish. Pour the marinade over the roast, ensuring it is fully coated. Seal the bag or cover the dish and let the roast marinate in the refrigerator for at least 4 hours, or overnight for maximum flavor infusion.
3. Preheat your oven to 325°F (165°C).
4. Remove the marinated beef roast from the refrigerator and let it sit at room temperature for approximately 30 minutes before cooking.
5. Transfer the beef roast to a roasting pan, along with the marinade. Ensure the roast is positioned fat-side up to allow the fat to melt into the meat during cooking, enhancing its juiciness and flavor.
6. Cover the roasting pan tightly with aluminum foil, creating a sealed environment for the roast.
7. Place the covered roast in the preheated oven and roast for approximately 3-4 hours, or until the meat reaches your desired level of tenderness. Use a meat thermometer to ensure the internal temperature of the roast reaches at least 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
8. Once cooked, remove the roast from the oven and let it rest, covered with foil, for about 15 minutes to allow the juices to redistribute.
9. Slice the Red-Eye Beef Roast across the grain into thin slices, allowing the tenderness and flavors to shine.
10. Strain the pan juices into a saucepan, discarding any solids. Skim off any excess fat from the surface.
11. Heat the pan juices over medium heat until they reduce and thicken slightly, creating a rich and flavorful sauce.
12. Serve the sliced Red-Eye Beef Roast drizzled with the pan juices, allowing the flavors to meld together.
13. Garnish the dish with fresh herbs, such as chopped parsley or thyme, for added freshness and visual appeal.

NOTES:

• Indulge in the bold and flavorful Red-Eye Beef Roast, a culinary journey through the robust flavors of the American South. This recipe showcases the perfect balance of coffee, spices, and tangy ingredients, creating a tender and aromatic beef roast that will impress your guests and satisfy your cravings. Share this mouthwatering dish with family and friends, and savor the distinctive taste of the South in every bite.