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Coffee-Braised Pot Roast with Caramelized Onions

Source: © EatingWell Magazine
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Rating: 4   Reviews: 3 See Reviews
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Active Time:  20 Minutes
Total Time:  3 Hours 15 Minutes
  10 servings, about 3 ounces meat & 1/3 cup gravy each
This recipe is reminiscent of a pot roast made with onion-soup mix, but the flavors are true and pure--and nobody misses the excess sodium. (For a slow-cooker variation, see below.)

Make Ahead Tip: Cover and refrigerate for up to 2 days.
RECIPE 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 onions, halved and thinly sliced (4 cups)
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

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.
Coffee-Braised Pot Roast with Caramelized Onions Recipe at Cooking.com
DIRECTIONS
Preheat oven to 300°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.

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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Slow-Roasted Winter: Pot Roasts
Nutrition Facts per Serving
Yield:   10 servings, about 3 ounces meat & 1/3 cup gravy each
Calories: 252
Fat. Total: 6g
Protein: 32g
Carbohydrates, Total: 4g
Fat, Saturated: 2g
% Cal. from Fat: 21%
Cholesterol: 67mg
Sodium: 99mg
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Victoria, WA Reviewed: 01/21/2008
Finally strayed from my ancient family pot roast recipe and used a crock pot for this - the coffee and balsamic vinegar really give this a wonderfully different flavor. I chose not to use the corn starch...the onions give 'the juices' a nice texture as is.
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