Advertisement

Coffee-Braised Pot Roast with Caramelized Onions

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

Your rating: None Average: 4 (286 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

35 Reviews for Coffee-Braised Pot Roast with Caramelized Onions

03/07/2010
Anonymous

If not in the mood for gravy, pour in a whole can of diced tomatoes instead and make a sauce. The next day, serve it with chunks of the leftover beef and vegetables over pasta. Fantastic! Don't bother to add the cornstarch in this case.

Comments
02/23/2010
Anonymous

After discovering this recipe I've made it three times. The first was an experiment to determine if was as good as I hoped it would be. The coffee was the clincher. Not being a fan of chuck roasts I searched for another cut of meat and decided to try the sirloin roast. It's extremely lean and a bit more expensive than the chuck. I also prefer my onions chopped in chunks instead of slicing them thinly as directed because they seem to disappear. More liquid is also my preference so I add about 3/4 cup of water along with the coffee so that the finished product is juicier when adding the corn starch, therefore, more gravy which is out of this world. I made the last recipe for my brother and his wife and they were blown away with the flavor of this roast. This wakes up your taste buds for the new found pot roast!!!

Comments
01/31/2010

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!

Comments
01/25/2010

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.

Comments
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!

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner