Coffee-Braised Pot Roast with Caramelized Onions


I’m sure that when you think about incorporating coffee into your food, your mind automatically thinks about deserts. Well we are going to switch it up today and show you other ways that you can incorporate coffee into your meals.

For intense, today’s recipe will be showing you how adding a little bit of coffee can add a whole lot of flavour to your pot roast!

Here’s what you’ll need to prepare this delicious pot roast:

– One 4 pound beef chuck roast, trimmed of fat
– ½ teaspoon salt
– Freshly ground pepper
– 4 teaspoons extra- virgin olive oil, divided
– 2 large onion, halved and thinly sliced (4 cups)
– 4 cloves garlic, minced
– 1 teaspoon dried thyme
– ¾ cup strong brewed coffee
– 2 tablespoons balsamic vinegar
– 2 tablespoons cornstarch mixed with 2 tablespoons water

Serving Size: 10 servings
prep Time: 20 minutes
Total Time: 3 ¼ hours


 Preheat oven to 300°F.

2. Season beef with salt and pepper. Heat 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.

3. 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, stir 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.

4. Braise the beef in the oven until fork-tender but not falling apart, 2 ½ to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.

5. 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, for about 1 minute. Begin to season it with pepper. Afterwards carve the beef and serve it with gravy.

Tips and Notes:

Make Ahead Tip: Cover and refrigerate for up to 2 days.

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.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.



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