Coffee-Braised Pot Roast with Caramelized Onions

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

Your rating: None Average: 4 (316 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.)

"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


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.


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!


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.


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.


This recipe was delicious!!! I was out of garlic (which should be a major drawback, IMO), but it was still fantastic! I served it with homemade coleslaw and broiled veggies. The onion "gravy" would have been decadent over mashed potatoes! This is a keeper for many years for me!


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