Coffee Braised Pot Roast

Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef & 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 & golden, 5 to 7 minutes.

Add garlic & thyme; cook, stirring, for 1 minute. If someone asked me what my favorite kitchen tool is, this would be it. My mini chopster.



Stir in coffee & vinegar; bring to a simmer. Return the beef to the pot & spoon some onions over it. Cover & transfer to the oven.

Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture & cook, whisking, until the gravy thickens slightly, about 1 minute. Add a pat or two of butter for a nice finish. Season with pepper.

Carve the beef & serve with gravy.




{Food for Thought}

Definitely go for the chuck roast. Even though it has more fat it will not dry out during the braising period. My cut didn't even have much fat & I just cut out the fatty deposits after it was done cooking.

By the time I was done making the gravy, the onions were so broken down that I may strain the liquid next time, leaving the onions aside, then adding them back in once the gravy has thickened. This is more for presentation or if you like to see the onion slices draped over the meat rather than lost in the gravy. I would also not cut my onions so thin next time.

All American Mini Apple Pies. Click Here to Print Recipe.

Then go to Friday Food at MomTrends & Foodie Friday with Designs by Gollum

Have a great weekend everyone. Come back next week for some good stuff because things are really heating up in my kitchen!!