Coffee Braised Pot Roast

I never loved pot roast so I don't make it much. Or ever. But when I saw the coffee braised twist I knew I had to try it. It turned out to be one of the best pot roasts I ever tried. One that has now turned me into a pot roast fan. Everyone truly enjoyed it, including Tristan.

Don't worry, it didn't have a coffee taste but I imagine the coffee magic comes from how these simple ingredients just complement & enhance one another. This went perfectly with some mashed potatoes and this To Die For Salad.

COFFEE BRAISED POT ROAST from Eating Well

1 4-pound beef chuck roast, trimmed of excess fat
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil, divided
2 large onions, halved & thinly sliced (4 cups)
5 cloves garlic, minced
1 tsp dried thyme
3/4 cup strong brewed coffee
2 tblsp balsamic vinegar
2 tblsp cornstarch mixed with 2 tblsp water

Preheat oven to 300°F. Season beef with salt & pepper.

Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef & 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 & golden, 5 to 7 minutes.

Add garlic & thyme; cook, stirring, for 1 minute. If someone asked me what my favorite kitchen tool is, this would be it. My mini chopster.



Stir in coffee & vinegar; bring to a simmer. Return the beef to the pot & spoon some onions over it. Cover & transfer to the oven.

Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours (I did 2 1/2). Transfer beef to a cutting board, tent with foil & 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 & cook, whisking, until the gravy thickens slightly, about 1 minute. Add a pat or two of butter for a nice finish. Season with pepper.

Carve the beef & serve with gravy.




{Food for Thought}

Definitely go for the chuck roast. Even though it has more fat it will not dry out during the braising period. My cut didn't even have much fat & I just cut out the fatty deposits after it was done cooking.

By the time I was done making the gravy, the onions were so broken down that I may strain the liquid next time, leaving the onions aside, then adding them back in once the gravy has thickened. This is more for presentation or if you like to see the onion slices draped over the meat rather than lost in the gravy. I would also not cut my onions so thin next time.

{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 & 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 & continue as directed.}

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And for dessert.......

It's been too hot here to even think about apple pickin' or anything Halloween related but what are you doin' with all those extra apples? How 'bout some of these?

All American Mini Apple Pies. Click Here to Print Recipe.

Then go to Friday Food at MomTrends & Foodie Friday with Designs by Gollum

Have a great weekend everyone. Come back next week for some good stuff because things are really heating up in my kitchen!!