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Coffee-Braised Pot Roast With Caramelize

Source of Recipe

K.arlette2011


List of Ingredients

Coffee-Braised Pot Roast With Caramelized Onions


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



Recipe


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.