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tender beef roast a thanksgiving delight
- Total Time: 240 minutes
- Yield: 6–8 servings 1x
- Diet: General
Description
This Coffee Rubbed Beef Roast with Pomegranate Miso Glaze is a show-stopping centerpiece that combines a savory coffee rub with a sweet and tangy pomegranate miso glaze. It’s perfect for special occasions or a cozy dinner, offering a unique and flavorful experience.
Ingredients
- 2.5 kg (5.5 lb) Beef Chuck Roast – Bone-in, Trimmed: Choose a well-marbled roast for tenderness.
- 2 Tbsp (30 ml) Olive Oil: Helps the rub adhere and promotes browning.
- 2 Tbsp (30 g) Finely Ground Coffee: Adds a deep, earthy, umami flavor.
- 1 Tbsp (15 g) Dark Brown Sugar: Balances bitterness and aids caramelization.
- 1 tsp (5 g) Smoked Paprika: Adds a subtle smoky flavor.
- 1 tsp (5 g) Sea Salt: Enhances flavors.
- ½ tsp (2.5 g) Freshly Ground Black Pepper: Provides aromatic flavor.
- 1 tsp (5 g) Garlic Powder: Adds garlic flavor.
- 1 tsp (5 g) Onion Powder: Adds savory depth.
- 1 cup (240 ml) Halal Vegetable Stock: Creates steam for moist cooking.
- 3 Tbsp (45 g) White Miso Paste: Adds umami and depth to the glaze.
- 2 Tbsp (30 ml) Pomegranate Molasses: Provides a tangy, sweet flavor.
- 1 Tbsp (15 ml) Honey: Adds sweetness and glaze adhesion.
- 1 Tbsp (15 ml) Halal Soy Sauce: Contributes umami and saltiness.
- 1 tsp (5 ml) Rice Vinegar: Balances sweetness with acidity.
- ½ tsp (2.5 ml) Freshly Grated Ginger: Adds warmth and spice.
- 2 Tbsp (30 g) Toasted Pomegranate Seeds: Adds crunch and flavor as garnish.
- Fresh Thyme Sprigs: For aroma and herbaceousness.
Instructions
- Make Coffee Rub: Combine olive oil, coffee, brown sugar, paprika, salt, pepper, garlic powder, and onion powder.
- Rub the Roast: Pat the roast dry and generously rub with the coffee mixture.
- Rest and Develop Flavor: Let the rubbed roast rest at room temperature for 30 minutes.
- Slow Roast with Stock: Roast at 150°C (300°F) with vegetable stock in the pan for 3-3.5 hours.
- Prepare Pomegranate Miso Glaze: Whisk together miso paste, pomegranate molasses, honey, soy sauce, rice vinegar, and ginger.
- Glaze and Crisp: Remove foil, increase temperature to 220°C (425°F), and brush with glaze; cook for 30 minutes.
- Rest the Roast: Let the roast rest for 20 minutes before slicing.
- Slice and Serve: Slice against the grain, drizzle with glaze, and garnish with pomegranate seeds and thyme.
Notes
Resting the roast is crucial for juicy results. Using a meat thermometer ensures accurate doneness.
- Prep Time: 30 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 200g
- Calories: 450 kcal
- Sugar: 20 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 150 mg
Keywords: beef roast,coffee rub,pomegranate miso,slow roast,halal,comfort food,dinner,special occasion
