8 Servings
1 Hour, 45 Minutes
Allergens
Coffee-rubbed meats are really trendy these days, and I usually fall into the camp of those who roll their eyes and think trends are overrated. When I finally gave in to see what the hype was all about, I was pleasantly surprised! The coffee adds a real depth to the roast and plays really nicely off the smokiness of the other spices. Use whatever coffee you like best, but if you don’t want a very overt coffee flavor, I would go with a light or medium roast.
Preheat oven to 425°F (220°C).
Rub the roast all over with olive oil. Combine all spices and liberally coat all sides of the roast so it makes a thick crust.
Bake uncovered for 25 minutes or until browned, then reduce the heat to 300°F (150°C) and continue to bake for an hour to an hour and a half, or until the internal temperature of the meat is about 145°F (60°C) for medium rare.
Notes:
I prefer to use Elite instant coffee, which is a fine powder, for this recipe, so I don’t find myself with a mouthful of coffee grounds.
Photography: Hudi Greenberger
Styling: Janine Kalesis
Food and prep: Rachel Mintz
easy and delicious!
I used this recipe on a minute roast for Rosh Hashona & it was absolutely delicious! It was easy, tasty & the meat was so soft. I would definitely make it again!
I made this (covered by accident) and there is no liquid at all. How would you reheat as I intended to freeze and use for yom tov
Thanks
Esther
I would add some chicken or vegetable stock to the bottom and reheat with that liquid. Also, if you reheat it uncovered, it should also produce some liquid.
If I want the meat to be medium, how long should I cook it?
Look up a “meat temperature” chart because it depends on what size piece of meat you use.
Where can I find the “meat temperature chart? Can you put a link in the answer? Thx
Here’s a great chart https://www.thespruceeats.com/meat-temp-chart-and-safety-tips-3056800
Can I use a brick roast?
Sure, you may need to adjust cooking time
wow that was a treat pesach, not a drop left !
Can this be prepared in advance and frozen or refrigerated and reheated?
Yes- both work 🙂
Do you keep roast uncovered throughout baking? Also we don’t like it red inside so how long should it bake?
Yes, keep it uncovered. I would suggest getting a meat thermometer and therefore you can ensure that the inside is at the doneness that you and your family like.
Tried it once and haven’t stopped since! Delicious and easy.
We are so happy to hear that you enjoy this recipe!
An easy to make winner We had this during Pesach, and it was probably my most successful new dish for the Chag this year. Easy preparation is an absolute requirement for me, and this fit that bill and was yummy and juicy. Highly recommend it for all year.
We are so happy to hear that this dish was your biggest hit during Pesach! Thank you for sharing your feedback 🙂
I’m so happy you enjoyed!! It’s a family favorite around here too 🙂
Medium well My family doesn’t like meats to be medium rare. How long should I bake this roast to make it medium well?