Coffee-Braised Pot Roast with Caramelized Onions
- Prep Time: -
- Cook Time: -
- Serves: 10
Recipe Provided By: EatingWell.com
See more from
EatingWell.com on Yahoo! Food
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
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.
Rate This Recipe
Technology in partnership with
Share with Others
Most Helpful Reviews
View all 9 Reviews | Write a Review
very good recipe
Amy M - January 8, 2008 12:23:03 PM PST3 of 3 found this review helpful.
Was this review helpful to you? Yes - No Report Abuse
This one is a winner
amarkj 8 - November 15, 2007 07:32:37 AM PST3 of 3 found this review helpful.
Was this review helpful to you? Yes - No Report Abuse
Finally
claytongc - October 29, 2007 02:20:13 PM PST3 of 3 found this review helpful.
Was this review helpful to you? Yes - No Report Abuse
So Easy, Guests Loved It!
moran007 - November 3, 2008 08:42:48 AM PST2 of 2 found this review helpful.
Was this review helpful to you? Yes - No Report Abuse
Absolutely Awesome!
Laurie S - November 12, 2009 06:41:08 AM PSTWas this review helpful to you? Yes - No Report Abuse
View all 9 Reviews | Write a Review