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Roast beef is one of those meals that I turn to time and again. Like my favorite Dr. Pepper version or even that balsamic roast beef that my family loves so much!
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!
Roast Beef with Espresso Sriracha Sauce Recipe
- 1 3-4 pound boneless roast beef (chuck or round roast)
- 1/2 cup beef stock or broth
- 1/2 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.
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I love this, Robyn! What a great combination of flavors.
This is in the crock pot right now! (Modified for my onion & garlic allergy – I have to make my own beef broth & Worcestershire. I have made my own garlic-free sriracha before, but decided to use a store-bought garlic-free chile paste I recently found instead…sounds like it will be worth my extra work!)
BTW, I get espresso powder from King Arthur Flour…I sometimes add it as a “secret” ingredient to my chili (among other things):)
Thanks for the great recipe, found on Pinterest.
Where in the grocery store is the King Aurthur espresso powder? Baking or coffee?
Where would I be able to find espresso powder?
I ordered my last espresso powder from Amazon here – http://www.amazon.com/JAVA-Co-Espresso-Powder/dp/B008F05W1E/ref=sr_1_3?ie=UTF8&qid=1386682178&sr=8-3&keywords=espresso+powder
Wow!Just made this. I started it late in the evening, but that works for me. As I like to prepare the main course for meals ahead of time. I prepared it in the crockpot per the recipe without significant modification (I did add a bit more of the hot sauce, as I like a kick). It smelled devine as it cooked. Since my roast was 3.75#’s I choose to cook it 7 hours, so in the middle of the recommended 6-8 hours. I avoided temptation and didn’t peek at all. Took out the roast and handled it as recommended and even without the sauce/gravy it’s delicious, then adding the gravy just pushed it off the charts. I kept sampling it till I had to force myself to stop. I’m thinking topping it with a cabbage slaw might be really delicious if all put together into a sandwich. I think this would be tremendous to serve for a group of friends. Though I might cut back a bit on the hot sauce if I thought it might be a bit too spice for some friends.
Thank you so much for the recipe!!! Made it today for my first roast beef ever! =)
The sauce kinda reminded me of mole sauce.
So glad you loved it, Debra!
I loved your balsamic tenderloin recipe…so easy to make in the crock pot! I will try this one for sure too…maybe serve over creamy polenta or smashed potatoes and some roasted veggies! YUMMY can’t wait. Thank you again for another great recipe! xo
I made this twice in a dutch oven. One was 3 pounds and one 3.5 and I cooked them both for 4 hours and they were more than tender. The second time I made a couple changes and used 8 ounces of tomato sauce and one 14 ounce can of beef broth to make additional sauce. I seared the meat in the pan with salt and pepper to begin with and also added 2 thickly sliced sweet onions and put on top of the meat while cooking. I served this over polenta and it was awesome. By the way, you can buy this instant espresso powder at Kroger for $5.
This has become my go-to recipe for roast! The flavors are amazing! I don’t think I ever make a recipe exactly as written (so I typically never leave reviews), but the only changes I made were to leave out the tomato sauce and double the remaining sauce ingredients. Way better than a Mississippi Pot Roast!! I’m actually making it in the pressure cooker now because I didn’t have time to start the slow cooker this morning! Can’t wait to feast on this again! <3
Beverly, I haven’t tried this without the tomato sauce but so glad you love it.