Espresso Encrusted Roast Beef made with an eye of round beef roast topped with a rub of Italian espresso, paprika, garlic and Kosher salt.
Have you ever tried cooking with espresso? I never have, but when I saw a Grilled Skirt Steak with Kona Coffee Rub on a restaurant menu over the Summer, it sounded delicious.
Since Kona is a type of coffee grown in Hawaii, why not switch it up a bit and use the Italian version to make this Espresso Encrusted Roast Beef.
What cut of beef do you use to make roast beef?
Though there are a few different beef cuts that would make a tasty roast beef, I prefer using an eye of round roast. It's lean, flavorful and is great for roasting in the oven.
Bottom rounds are generally better for longer cooking times like pot roast and a tenderloin or a standing rib roast is super expensive; which I generally only make for holidays.
Like roasted chicken, I like to make a roast beef at least once a month. Leftovers are great to top salads for lunch, make pot pies or to use in soup. Generally, I just put some salt, pepper and garlic powder on them, but once in a while I like to experiment with something new.
How do you make an espresso crust?
First of all, encrusted means 'covered or decorated with a hard surface layer'. In the case of this recipe, it means to combine espresso coffee, paprika, garlic powder, Kosher salt and ground black pepper to form a dry rub.
Once you mix all of the spices together, you pat them on top of the roast beef to form a thick crust.
Place the roast beef in a rack in an oven roasting pan; then roast in a 375 degree F preheated oven. If using a rack, add a bit of liquid to the bottom of the pan like water or beef broth so the pan doesn't burn. You can also use the liquid to make a gravy afterwards as well.
Beef internal temperatures are a personal choice and we prefer ours medium to medium well. For a 2 lb. roast, it will take approximately 1 hour for medium. If you prefer your meat medium rare, check it 10-15 minutes earlier.
If you prefer your meat more well done, allow it to cook for an additional 10-15 minutes. Start checking the meat after 45 minutes with a meat thermometer to make sure the proper temperature is reached.
While the roast is cooking, DO NOT BASTE! You may be tempted, but you really want to leave it alone so the crust sets and the flavor gets infused into the meat. Remove the roast from the oven and allow to rest for 10-15 minutes before carving.
This Espresso Encrusted Roast Beef was deliciously flavorful and so tender. We served ours with mashed potatoes and roasted asparagus. ~Enjoy!
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Espresso Encrusted Roast Beef
- 2 pounds Eye of Round (Roast Beef)
- 2 tablespoons Espresso
- 2 tablespoons Kosher Salt
- 1 teaspoon Sweet Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Black Pepper
- 1 cup Beef Broth
- Preheat oven to 375 degrees F. Allow the meat to come to room temperature for 20-30 minutes before cooking.
- Place the roast beef on top of a rack in an oven roasting pan; then the broth to the bottom of the pan so the pan doesn't burn. (You can use this to make gravy if you'd like.)
- Monitor the internal temperature with a meat thermometer after 45 minutes until the desired temperature is reached.
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