Coffee-Braised Pot Roast with Caramelized Onions
Coffee-Braised Pot Roast with Caramelized Onions requires roughly 3 hours and 15 minutes from start to finish. One serving contains 74 calories, 2g of protein, and 2g of fat. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 10 and costs 62 cents per serving. If you have onions, olive oil, garlic, and a few other ingredients on hand, you can make it. It is brought to you by Eating Well. 5513 people were glad they tried this recipe. Plenty of people really liked this side dish. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is tremendous. Similar recipes include Pot Roast with Caramelized Onions and Roasted Carrots, Belgian Ale-Braised Pot Roast with Melted Kale and Onions, and Braised pork with caramelized onions and lychee sandwich.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 175 minutes
Ingredients:
2 tablespoons balsamic vinegar
2 tablespoons cornstarch mixed with 2 tablespoons water
1 teaspoon dried thyme
4 cloves garlic, minced
4 teaspoons extra-virgin olive oil, divided
2 large onions, halved and thinly sliced (4 cups)
Freshly ground pepper, to taste
1/2 teaspoon salt, or to taste
3/4 cup strong brewed coffee
Equipment:
oven
dutch oven
pot
cutting board
aluminum foil
whisk
Cooking instruction summary:
Preheat oven to 300F.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.
Step by step:
1. Preheat oven to 300F.Season beef with salt and pepper.
2. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat.
3. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes.
4. Transfer to a plate.
5. Add the remaining 2 teaspoons oil to the pot.
6. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes.
7. 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.
8. 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.
9. 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 Information:
covered percent of daily need
