Coffee Braised Pot Roast With Caramelized Onions Recipes

COFFEE-BRAISED POT ROAST WITH CARAMELIZED ONIONS

COFFEE-BRAISED POT ROAST WITH CARAMELIZED ONIONS image

Yield 10 3 ounce servings

Number Of Ingredients 10

Ingredients

1 4-pound beef chuck roast, (see Ingredient note), trimmed of fat
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil, divided
2 large onions, halved and thinly sliced (4 cups)
4 cloves garlic, minced
1 teaspoon dried thyme
3/4 cup strong brewed coffee
2 tablespoons balsamic vinegar
2 tablespoons cornstarch mixed with 2 tablespoons water

Steps:

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 the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.

COFFEE BRAISED POT ROAST WITH ONION SAUCE

Coffee Braised Pot Roast With Onion Sauce image

A tasty pot roast with a rich sauce. Serve with potatoes and steamed carrots. The vinegar added to the gravy gives it a "sauerbraten" flavor and can be omitted if desired.

Provided by Outta Here

Categories Roast Beef

Time 2h25m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

4 teaspoons olive oil, divided
2 medium onions, peeled and thinly sliced
2 garlic cloves, peeled and minced
4 lbs top round roast
1 1/2 cups strong black coffee
1 cup beef broth
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon dried thyme
1 bay leaf
1 tablespoon unsalted butter, room temperature
1 tablespoon flour
2 1/2 tablespoons red wine vinegar

Steps:

Preheat oven to 325°F.
In a large Dutch oven, heat 2 teaspoons olive oil over medium heat. Sauté the onions and garlic until softened, about 10 minutes. Remove from pan and set aside.
Heat the remaining oil over medium-high heat and brown the beef on all sides. Spoon the onions around the roast and pour in the coffee and broth. Add the salt, pepper, thyme and bay leaf. Bring to a boil and cover. Put the pot into oven and cook 1 hour and 40 minutes. Baste occasionally.
Remove the roast from pan and let rest 15 minutes.
Remove the onions from the pan with a slotted spoon and set aside. Discard the bay leaf; degrease the liquid.
Mash together the butter and flour.
Bring the liquid to a boil and slowly whisk in the butter mixture. Simmer the sauce 10 minutes; it should be slightly thickened. Stir in the onions and vinegar; check the seasonings.
Carve the roast thinly and serve with the onion sauce.

Nutrition Facts : Calories 857.4, Fat 43.6, SaturatedFat 16.7, Cholesterol 320.6, Sodium 791.6, Carbohydrate 7.4, Fiber 1.1, Sugar 2.4, Protein 101.8

COFFEE-BRAISED ROAST W/ CARAMELIZED ONIONS & SERRANO GRAVY

Coffee-Braised Roast W/ Caramelized Onions & Serrano Gravy image

The coffee lends rich flavor while serranos spice it up. If you're not addicted to hot & spicy like I am, cut back on or eliminate the serranos altogether.

Provided by JelsMom

Categories Roast Beef

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

4 lbs beef top round roast, trimmed of fat
1/2 teaspoon coarse sea salt
1/4 teaspoon fresh fresh coarse ground black pepper
4 teaspoons olive oil, divided
2 large onions, halved and thinly sliced (4 cups)
4 serrano peppers, whole, seeds removed
4 garlic cloves, minced
1 tablespoon fresh thyme, chopped
1/2 cup strong brewed coffee
2 tablespoons red wine vinegar
2 tablespoons cornstarch
2 tablespoons water

Steps:

Season roast with salt and pepper.
Heat 2 teaspoons oil in large pot over medium heat. Add roast and cook 7-10 minutes, turning, until browned on all sides. Transfer roast to crock pot.
Add 2 teaspoons oil to pot on stove. Add onions and cook, stirring, 5-7 minutes until golden. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer.
Add onion mixture to crock pot.
Cover and cook until, 4 1/2-5 hrs on high or 7-8 hrs on low.
Transfer roast to plastic cutting board, tent with foil and let rest 10 minutes.
Pour liquid from crock pot into medium saucepan skim fat from top.
Bring liquid to boil over medium heat.
Mix cornstarch in water & add to boiling liquid. Cook, stirring with whisk 1 minute till sauce thickens into gravy.
Add black pepper and remove serrano peppers. Carve roast and serve with gravy.

Nutrition Facts : Calories 423.5, Fat 20.3, SaturatedFat 7.4, Cholesterol 156.5, Sodium 284.4, Carbohydrate 6.2, Fiber 0.9, Sugar 1.7, Protein 50.6

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