Coffee-Braised Pot Roast with Caramelized Onions

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

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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.)

"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


Incredibly delicious and easy. The Onion Soup Mix version used to be a standby for me, the sodium content was always a negative. This recipe has more flavor and none of the "sodium hangover"! My husband and I both loved it. I used the oven braising method, but next time will try the crockpot version for ease and convenience. Served it with skinny mashed potatoes and steamed broccoli.


Impressive and easy. Lots of flavor - better than anything you could make with a packet!! This one is definitely going into the fall/winter menu rotation.


My extended family absolutely adores this! I have meddled with the receipe to add bacon (4 oz diced), beer (1/2 bottle hearty ale) and mushrooms (8 oz sliced). The mushrooms and beer create a little more liquid so I add a bit more cornstarch. If you can find it, chocolate balsamic adds a wonderfully subtle touch. You really can't go wrong with such basic addictive foods as bacon, beer and chocolate. You don't taste any of them individually; they just add to the depth of the flavor. Yes, the bacon adds some fat and calories but you add only a little. The resulting taste is so rich that you might actually eat less and the dish lasts for several meals.

I sometimes make it ahead by lifting out the onions and mushrooms from the sauce and refrigerating the meat, veggies and liquid separately. The meat will keep for up to two days. When preparing for dinner, I skim the cold fat off the top, make the gravy and add the onions and mushrooms. The meat slices much better when cold. Arrange the sliced meat in an ovenproof dish, pour the gravy over it, cover with foil and heat in the oven for about 30 minutes at 350.


I've been making pot roast for years with onion soup mix ( lots of salt ) and we liked this recipe SO much better! My whole family loved it! The only change that I made was to sprinkle the roast with garlic powder before searing. I served it with gravy over egg noodles. It's definitely a keeper! Thanks Eating Well!


Wonderful ~ the family will love it! Staceyann C. Dolenti


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