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
Instructions
Preheat oven to 300°F.
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.
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.
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.
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.
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.
Originally Submitted
6/26/2013
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