Coffee-Braised Pot Roast with Caramelized Onions

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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.)

 Coffee-Braised Pot Roast with Caramelized Onions
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 3 1/4 hours

  • 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

Directions
  1. Cover and refrigerate for up to 2 days.

  2. 10 servings, about 3 ounces meat & 1/3 cup gravy each

  3. Preheat oven to 300°F.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.


Nutritional Facts

Servings
10
Per serving
Calories
219
Carbohydrates
4g
Fat
8g
Saturated Fat
3g
Monounsaturated Fat
4g
Protein
31g
Cholesterol
93mg
Dietary Fiber
1g
Potassium
307mg
Sodium
76mg
Added Sugars
0g
Exchanges
5 medium-fat meat
Carbohydrate Servings
0
Zinc (27% daily value)

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3 replies

tracyMCS
tracyMCS 2013-10-02 21:53:59 -0500 Report

excellent roast …cooked it in my crock pot and it came out juicy and soo tender, i left out the thyme because i didnt have any but it still came out so good