RSSCoffee-Braised Pot Roast with Caramelized Onions
From EatingWell: Fall 2004, October 1998, The Essential EatingWell Cookbook (2004) — Subscribe Now!
This recipe is reminiscent of a pot roast made with onion-soup mix, but the flavors are true and puree--and nobody misses the excess sodium. (For a slow-cooker variation, see below.)
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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! |
2 weeks 1 day ago |
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My husband is on a low-sodium diet and I am just trying to serve my family healthier dinners. This fit the bill. I have NEVER cooked a pot roast in my life that was edible, but this was amazing. I cooked it in the crock pot instead of the stove and added a little more thyme as well as some mushrooms after the fifth hour. It also cooked in 7 hours on low in my cooker. Flavor was intense, gravy was amazing and the smell permeated my house so that by the time dinner rolled around, my family was clamoring to get some of what was in the pot! I will definitely be making this on a regular basis! ladyh79 |
5 weeks 5 days ago |
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This was absolutely delicious! Bursting with flavor, though I probably added more salt than the recipe called for. I served it with mashed potatoes and a salad. The only thing I would be careful about: As soon as you add the cornstarch mixture to the drippings, it will thicken up. It is okay to remove if from the heat immediately after this - otherwise you will have boiling gravy splattering all over everything - including you. Ouch! missusdunlap |
7 weeks 5 days ago |
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