Coffee-Braised Pot Roast with Caramelized Onions

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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.)

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Cook Time:
20 mins
Additional Time:
2 hrs 55 mins
Total Time:
3 hrs 15 mins
Servings:
10
Yield:
10 servings, about 3 ounces meat & 1/3 cup gravy each

Ingredients

  • 1 4-pound beef chuck roast, (see Ingredient note), trimmed of fat

  • ½ teaspoon salt, or to taste

  • 4 teaspoons extra-virgin olive oil, divided

  • Freshly ground pepper, to taste

  • 4 cloves garlic, minced

  • 1 teaspoon dried thyme

  • ¾ cup strong brewed coffee

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons cornstarch mixed with 2 tablespoons water

  • 2 large onions, halved and thinly sliced (4 cups)

Directions

  1. Preheat oven to 300 degrees F.

  2. Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a plate.

  3. Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer to the oven.

  4. Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.

  5. Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.

  6. Slow-Cooker Variation:

  7. In Step 2, transfer the browned beef to a slow cooker. In Step 3, use just 1/2 cup coffee. Add the onion mixture to the slow cooker. In Step 4, cover and cook until beef is tender, 4 1/2 to 5 hours on High or 7 to 8 hours on Low. In Step 5, pour the liquid into a medium saucepan and continue as directed.

Tips

Make Ahead Tip: The pot roast will keep, covered, in the refrigerator for up to 2 days. Reheat meat slices and sauce, covered, in the oven, microwave or on the stovetop.

Ingredient Note: Although it is not the leanest cut of beef, chuck is still our choice for pot roast because it doesn't dry out during braising. You will find pockets of fat as you carve it, but they are easy to remove.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition Facts (per serving)

209 Calories
7g Fat
4g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 209
% Daily Value *
Total Carbohydrate 4g 1%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 30g 59%
Total Fat 7g 9%
Saturated Fat 3g 13%
Cholesterol 88mg 29%
Vitamin A 4IU 0%
Vitamin C 2mg 2%
Folate 15mcg 4%
Sodium 73mg 3%
Calcium 23mg 2%
Iron 3mg 14%
Magnesium 23mg 5%
Potassium 293mg 6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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