Double-caffeinated beef Roast

Growing up, we ate a lot of roast beef.  Basically, every Sunday.  Always the same way: sprinkled with a packet of onion soup mix and cooked until it fell apart.  I still love it that way, but it gets a little blah. So I got to thinking about how I could make it differently.  I remembered a strange food we had when we lived in Tennessee, called red-eye gravy.  Basically, it's coffee gravy.  It wasn't one of my favorites, but it gave me a launching point for this roast.  The result?  WAY better than red-eye gravy!

This recipe is a two-step process, but that doesn't mean it's hard.   The first step, brining, is meant to infuse the meat with as much flavor as possible and keep it moist.  The second, a dry rub, reinforces the flavors while also creating a tasty crust on the meat as it cooks.

Here's what you'll need:

For the brine:
4 c brewed coffee, cooled
4 c cold water
1/4 c salt

For the rub:
1/4 c brown sugar
1 1/2 tsp thyme leaves
1 tsp Ancho chile powder
2 TBSP parsley
1 1/2 tsp garlic powder
1/2 tsp black pepper
1/4 c bread crumbs (I used panko)
1/4 c freshly ground coffee (extra-fine, like for espresso)
1 1/2 tsp salt

Begin with the brine.  You'll want to start the brining process in the morning, or even the night before.
Combine the cooled coffee, water and salt in a dish deep enough to cover the roast.  Place a 3-5 pound beef roast (I used eye of round) in the bowl.  Pour the brining liquid over the roast.

Cover and refrigerate at least 8 hours, up to over night.  When you're ready to cook it, remove the roast from the brine.  Pat it dry with paper towels.  Place in a shallow baking dish; set aside.

Preheat oven to 325.

Combine all the ingredients for the rub in a small bowl.  Mix well with a fork, making sure there's no lumps.
Pat the rub all over the surface of the roast.

Bake at 325 until the internal temp registers 140 (for medium), about 1 1/2 hours.

Remove from the oven.  Cover with foil and let rest for 15 minutes.  This allows the juices to redistribute throughout the meat, keeping it moist.  Slice and serve.

Enjoy!