And one thing is pretty much certain, I’m not afraid to play around with the flavor combination that I use when I make roast beef either. Like this version I’ve made a few times recently.
And, since I’ve been using loving espresso powder so much in my baking, I decided to toss a little in my roast to see how I liked it with my beef. The flavors worked really, really well together!
But, you know I couldn’t stand to leave well enough alone and decided it needed a spicy little kick, too. That’s where the sriracha comes into play.
You can adjust the amounts of each to your personal preference, but after trying it a few different ways, I found the amounts that seem to suit everyone who tasted it in my family! Not too much and not too little, but juuuust right.
I can’t wait to hear how you like it!
Here’s my Roast Beef with Espresso Sriracha Sauce recipe. It’s good stuff, y’all!
- 1 3-4 pound boneless roast beef (chuck or round roast)
- ½ cup beef broth
- ½ cup tomato sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons espresso powder
- 1 tablespoon sriracha sauce
- 1 clove garlic, chopped
- Slow Cooker Method
- Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (6-8 hours on Low)
- Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.
- Oven Method
- Preheat oven to 250 degrees F. Place roast beef into a large roasting pan, heavy Dutch oven, or similar pan. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and cover with lid or tightly with aluminum foil.
- Place in the oven and roast for 4-6 hours depending on cut of meat. Check at the 4 hour point to see if meat will easily pull apart when using two forks. If not, continue to roast, checking every half hour or so until meat easily pulls apart. Remove from the oven and allow to rest about five minutes. Pull meat apart, using two forks, and allow to rest in pan juices.
- When ready to serve, remove meat to a serving dish with a slotted spoon. Then, ladle about ¼ - ½ cup pan juices over meat for serving.