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
  • 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

  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

Per serving
Saturated Fat
Monounsaturated Fat
Dietary Fiber
Added Sugars
5 medium-fat meat
Carbohydrate Servings
Zinc (27% daily value)

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3 replies

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