Coffee-Braised Pot Roast with Caramelized Onions

By hamcam75

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.

Ingredients

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

Details

Servings 10
Preparation time 20mins
Cooking time 23mins

Preparation

Step 1

Preparation

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.