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Coffee-Braised Pot Roast with Caramelized Onions

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  • Coffee-Braised Pot Roast with Caramelized Onions

    Coffee-Braised Pot Roast with Caramelized Onions

    10 servings, about 3 ounces meat each

    Total Time: 3 1/4 hours

    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

    Preparation

    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.

    Nutrition

    Per serving:
    252 calories;
    6 g fat ( 2 g sat , 6 g mono );
    67 mg cholesterol;
    4 g carbohydrates;
    0 g added sugars;
    32 g protein;
    0 g fiber;
    99 mg sodium;
    49 mg potassium.
    Attached Files
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