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Coffee-Braised Pot Roast with Caramelized Onions
- Prep Time -
- Cook Time -
- Serves 10
Recipe Provided By: EatingWell.com
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1. Ingredients
- 1 (4 pound) beef chuck roast (see Ingredient note), trimmed of fat
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 4 teaspoons extra virgin olive oil, divided
- 2 large onion, halved and thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 3/4 cup strong brewed coffee
- 2 tablespoons balsamic vinegar
- 2 tablespoons cornstarch mixed with
- 2 tablespoons water
Nutrition Info
Per Serving
- Calories: 312 kcal
- Carbohydrates: 5 g
- Dietary Fiber: 0 g
- Fat: 22 g
- Protein: 21 g
- Sugars: 2 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat oven to 300 degrees F.
- Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a plate.
- Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer to the oven.
- Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.
- Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.
Yield: 10 servings
3. Still Hungry?
This recipe is reminiscent of a pot roast made with onion-soup mix, but the flavors are true and puree--and nobody misses the excess sodium. (For a slow-cooker variation, see below.)
Notes:
Slow-Cooker Variation
In Step 2, transfer the browned beef to a slow cooker. In Step 3, use just 1/2 cup coffee. Add the onion mixture to the slow cooker. In Step 4, cover and cook until beef is tender, 4 1/2 to 5 hours on High or 7 to 8 hours on Low. In Step 5, pour the liquid into a medium saucepan and continue as directed.
Ingredient Note
Although it is not the leanest cut of beef, chuck is still our choice for pot roast because it doesn't dry out during braising. You will find pockets of fat as you carve it, but they are easy to remove.
Make Ahead Tip
The pot roast will keep, covered, in the refrigerator for up to 2 days. Reheat meat slices and sauce, covered, in the oven, microwave or on the stovetop.
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Most Helpful Reviews
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very good recipe
Amy M - January 8, 2008 12:23:03 PM PSTlove this recipe, very easy. we added mushrooms to the pot while it cooked for the 2 1/2 to 3 hrs.
at about the 2 hr mark i added large chunks of sweet potatoes that i had already boiled for about 15 minutes. boil the potatoes, drain, then add into pot. spoon some sauce of the potatoes and finish cooking for 30 minutes. amazing!3 of 3 found this review helpful.
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This one is a winner
amarkj 8 - November 15, 2007 07:32:37 AM PSTCut the recipe in half for two and there was still some left for hot beef sandwiches the next day. I made using the crock pot method and it turned out great!
3 of 3 found this review helpful.
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Finally
claytongc - October 29, 2007 02:20:13 PM PSTI am so glad to see a recipe that doesn\'t have the MSG or hidden MSG such as autolyzed yeast that is always in soup mix and canned soups. Thank you!
3 of 3 found this review helpful.
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So Easy, Guests Loved It!
moran007 - November 3, 2008 08:42:48 AM PSTNeed a great Sunday dinner, look no further, this was really good and easy, I served it to nine for dinner and the kids and adults all love it. I\'m passing the recipe on to my mom.
2 of 2 found this review helpful.
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Totally Awesome
freespir42 - October 12, 2009 03:26:19 AM PSTI made this for a special occasion and everybody couldn\\'t get enough of it! Not only was it simple and easy to make, it was delicious!! Making it again tonight for dinner!
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