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Coffee-Braised Roast with Onion Sauce

Source of Recipe


The Seattle Times






List of Ingredients



• 4 tsp olive oil, divided
  
• 2 medium onions, peeled and thinly sliced
  
• 2 medium cloves garlic, peeled and minced
  
• 1 (3-pound) top round roast of beef
  
• 1-1/2 cups strong black coffee
  
• 1 cup beef broth
  
• 1/2 tsp salt
  
• 1/2 tsp freshly ground black pepper
  
• 1/4 tsp dried thyme, crushed
  
• 1 bay leaf
  
• 1 Tbsp unsalted butter, at room temperature
  
• 1 Tbsp flour
  
• 2-1/2 Tbsp red wine vinegar
  






Instructions



1. In a large Dutch oven, heat 2 teaspoons olive oil over medium heat. Saute the onions and garlic until softened, about 10 minutes. Remove from the pan and set aside.
   
   
2. Heat the remaining 2 teaspoons olive oil over medium-high heat. 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 a preheated 325-degree oven and cook 1 hour and 40 minutes; the internal temperature should read about 150 degrees. Baste the roast occasionally with the liquid.
   
   
3. Remove the roast from the pan and let rest about 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 and steamed potatoes.
   
   Makes 10 servings.