The name sounds good right? This simple roast has been a hit in my house for over a decade!
Many years ago, my husband and I were served an amazing roast by an amazingly gracious couple who host medical patients who need to stay in their area. B”H we were visiting with patients who were there for a very positive follow-up, so the mood was festive. I asked Mrs. K for the recipe and only some of it stuck with me since I wasn’t able to write it down. (Yes, this was before smartphones were ubiquitous. Maybe before smartphones altogether.) I heard: onions, hickory, brown sugar, and coffee. After a few attempts at recreating her dish, I came up with the following super simple recipe that is a hit with every guy who has ever eaten it in my house.
- 1 large onion, diced
- 1 bottle Hickory BBQ sauce (preferably a brand that does not also have sugar, honey, etc. in the name of the flavor)
- ¼-½ cup brown sugar, depending on how sweet you like your meat
- 2 tablespoons instant coffee
- 1 French roast (any size that will fit in a 9x13)
- Preheat oven to 300ºF.
- Place the onion in a 9- x 13-inch pan. Place the meat on top of the onions.
- In a separate bowl, combine the BBQ sauce, brown sugar, and instant coffee (no need to dissolve). Pour the sauce over the meat.
- Cover and bake for 1 hour per pound of meat.
- Refrigerate and when completely chilled, remove the roast from the sauce. Using an immersion blender, blend the sauce. Slice the meat and return to the pan of sauce. You can freeze and reheat or just reheat and serve.
Enjoy!
(Let me know how you like it. Maybe I’ll share some more of my go-to super easy recipes if you won’t laugh at my lack of sophistication!)
Lack of sophistication?!? Looks sophisticated to me! Who has time for anything more complicated between carpools?????????????
Looks delicious! It doesn’t have to be complicated to taste good… I’m always scared though to buy a French roast. You start to cut it against the grain and then halfway through, it turned. Does anyone else know what I’m talking about? Curious what others have to say about this..
This came out amazing! Thank you so much for the recipe!
Oops I meant to give this 5 stars! Pressed too quickly
Looks amazing!! Can this work with a corned beef or brisket?
Penina – I haven’t tried that but I think those cuts would be too salty for this sauce.
I tried this recipe with a delmonico cut roast. It was divine!! Please share more
Made for yom tov was a real winner!! Came out super soft and just amazing! Was nervous to try a new recipe but glad i did!! Keep em coming!! Thanks for posting it!!
Can I make this with a top of the rib roast?
What company bbq sauce is recommended for this roast?
When it says to remove roast and blend sauce does that include the onions that cooked with it? So your blending the sauce and onions together?
correct
Any recommendations for a barbecue sauce that doesnt also have brown sugar in it? I can only find the Sweet Baby Rays Hickory and Brown Sugar sauce. Can I just cut out the brown sugar from the recipe and use this sauce? Also what size bottle? 18 or 28 oz?
Thanks so much!
There are several brands that have sauces labeled hickory – without the brown sugar in the name. They will still be sweet, but generally not as sweet. This Bull’s Eye brand is an example. If you do use one that has brown sugar in the name, either omit or cut back on the added brown sugar – not a big deal. The 18 oz is enough.
Thank you!!!
Can I make this with a top of the rib roast?
You think I could use regular barbecue sauce with a dash of hickory liquid smoke? that’s what I have on hand
Is this a rolled French roast?
Would it work with a brisket? Brick roast?
Sounds delish!