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Coffee-Braised Pot Roast with Caramelized Onions

Fall 2004, October 1998, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4 (294 votes)

This recipe is reminiscent of a pot roast made with onion-soup mix, but the flavors are true and pure--and nobody misses the excess sodium. (For a slow-cooker variation, see below.)



READER'S COMMENT:
"My family loved this recipe. We added mushrooms and about 2 cups of beef broth and cooked in crock pot set on low. Very easy and tasty. I'm going to share with my friends! "
Coffee-Braised Pot Roast with Caramelized Onions

37 Reviews for Coffee-Braised Pot Roast with Caramelized Onions

02/23/2013
Anonymous

Made the crock pot variation tonight and it was a hit. My husband said to throw away all the other pot roast recipes and use this one from now on. The coffee and juice from the meat makes a delicious gravy. But it was not quite enough gravy to go with the leftovers. Next time I will add some the full cup of coffee instead of the 1/2 cup.

Easy
Comments
12/20/2012
Anonymous
Must have been good, it was gone quick

My picky husband was happy...and there was confusion who would get the last serving...I won! I used fresh thyme, did not bother making the gravy as the broth was already good...did cook last hour with sweet potatoes, carrots, string beans...last 20 min with mushrooms and celery...I like all the veggies done in one pot...u could have skipped the browning as I see no difference in taste.

Easy
Comments
12/16/2012
Anonymous

Cooked roast in the crock pot per directions and it came out SO GOOD! Family approved and my husband raved about it.

Tips: Cook 4 lbs roast for 5 hours on high
Add a cup of beef broth to make extra gravy. The juices and seasoning from the roast make an excellent gravy!

Next time I'll omit the balsamic vinegar because I prefer a less sour taste. Will definitely make this again. So easy!!

Comments
10/30/2012
Anonymous
Easy and oh-so-delicious!

I have to admit, I was skeptical about how this roast would turn out when I put the coffee and balsamic vinegar into the pot, but by the time the roast had finished cooking, the sweetness was well-balanced. One reviewer noted the gravy was like gelatin: I would suggest slowly adding the cornstarch mixture until you reach a consistency you like. The gravy really helped to make this dish. I added baby carrots to the pot about an hour in; they picked up the flavors nicely. Served with creamy mashed potatoes, which were great with the gravy, too. Will totally make again.

Comments
10/29/2012
Anonymous
Melt in your mouth tender

Made this tonight as we awaited Hurricane Sandy!! True comfort food. Followed the recipe for the over method. Cooked 2.5 hours, rested for 15 min. It was literally fork tender - so good! I did caramelize the onions a lot longer than the recipe called for (we like them REALLY caramelized) and used fresh thyme. I also used flour rather than corn starch. Delicious flavor!!!

easy
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