Coffee-Braised Pot Roast with Caramelized Onions

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

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 Recipe

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33 Reviews for Coffee-Braised Pot Roast with Caramelized Onions

01/31/2010

m.carlson-smith

Fantastic flavor! It really does have that "onion soup mix" flavor, in a good way. The onions break down and become so sweet and tender. I also put some carrots and parsnips in the pot to braise for the last hour or so, then fished them out before making the gravy. Yummy!

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01/25/2010

cali4neagirl

Easy to make and good. I used New York Loin roast because it's what I had on hand. Trimmed it of the fat. I served it with a side of steamed carrots and a baked potato.

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01/07/2010

Anonymous

This was probably the best beef I have ever had! I used a leaner cut of meat because I didn't have a chuck roast and it was still fantastic. I absolutely recommend making plenty of your favorite coleslaw to use in sandwiches the next day. I had brisket in a famous BBQ restaurant in Austin, Tx that wasn't this good. Thanks Eating Well!

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12/23/2009

Anonymous

Excellent made as written. Got rave reviews from my normally finicky family. Also good with carrots added to the braising liquid — cut them in sticks as shown in the illustration. Giving it plenty of time braising in a slow oven is the key.

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12/07/2009

Anonymous

This was really delicious! I added half of a bottle of hearty beer to the pot about halfway through and I am not sure if this made much of a difference but my husband and I loved it. I plan to make it again -- for company in the very near future.

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