Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Pot Roast w/ Caramelized-Onion Gravy




Source of Recipe


Eating Well magazine


Recipe Introduction


We liked the flavor of this pot roast, but it does need a little work. It needs a bit more salt and some ‘herbiness’. I added some Worcestershire sauce and some Penzey’s Sunny Paris seasoning blend and that helped a lot. The big thing that it needs that the recipe doesn’t mention is a thorough defatting before thickening. What I’d do next time is to strain the onion bits out of the liquid and toss it in the fridge for an hour or so. The meat should be ok in the slow cooker on ‘Keep Warm’. Then add the onions back in and continue with thickening. I had some pearl onions in the freezer and tossed those in – nice addition.


List of 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
1/2 cup strong brewed coffee
2 tablespoons balsamic vinegar
• 2 tablespoons cornstarch mixed with 2 tablespoons water


Recipe



Season both sides of the roast with salt and pepper. Heat 2 t. oil in a pan large enough to hold the roast over medium-high heat. Brown the roast on all sides. Transfer to a slow cooker.

Add the remaining 2 teaspoons oil to the pan. Reduce heat to medium and add onions. Stir until soft and golden- about 5-7 minutes. Add the garlic and thyme and stir for another minute. Stir in the coffee and vinegar and bring to a simmer. Pour over the beef in the slow cooker. Cook on low for 7-8 hours.

Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes. [Here is where you want to defat the liquid.] Pour the liquid into a saucepan and bring to a boil over medium-high heat. Add the cornstarch mixture and whisk until thickened. Taste and adjust seasonings.
Serves 8-10.