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Coffee-Braised Pot Roast with Caramelized Onions

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Eating Well is the provider of this yummy recipe! Use up that left over coffee and have a delicious meal! My calories show higher than theirs. Maybe it is because my program doesn’t count trimming the fat. I dunno.

Coffee Braised Pot Roast

4 pounds chuck roast
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
4 teaspoons extra virgin olive oil, divided
2 large onions, thinly sliced
1 teaspoon dried thyme
3/4 cup brewed coffee, strong
2 tablespoons balsamic vinegar
2 tablespoons cornstarch
2 tablespoons water

1. Preheat oven to 300°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 water to cornstarch and mix. Add cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.

Servings: 10

Notes: Make Ahead Tip: Cover and refrigerate for up to 2 days.

Slow-Cooker Variation: 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.

Per Serving (excluding unknown items): 410 Calories; 30g Fat (67.5% calories from fat); 29g Protein; 4g Carbohydrate; trace Dietary Fiber; 105mg Cholesterol; 199mg Sodium.

Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat.

 

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About Amy

Recently I came to an ugly realization–I am middle aged. I didn’t really think so but then I doubled my age and thought, “Hmmmm…some of people don’t live to that age. I must be middle age.” This epiphany came in the third quarter of my 39th year. So I am surviving middle age…it’s scary.

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