“This recipe is reminiscent of a pot roast made with onion-soup mix, but the flavors are true and pure—and nobody misses the excess sodium. (For a slow-cooker variation, see below.)”
1 4-pound beef chuck roast, (see Ingredient note), trimmed of fat
½ teaspoon salt, or to taste
4 teaspoons extra-virgin olive oil, divided
Freshly ground pepper, to taste
4 cloves garlic, minced
1 teaspoon dried thyme
¾ cup strong brewed coffee
2 tablespoons balsamic vinegar
2 tablespoons cornstarch mixed with 2 tablespoons water
2 large onions, halved and thinly sliced (4 cups)
1Preheat oven to 300°F.
2Season 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.
3Add 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.
4Braise the beef in the oven until fork-tender but not falling apart, 2½ to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.
5Meanwhile, 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.
7In Step 2, transfer the browned beef to a slow cooker. In Step 3, use just ½ cup coffee. Add the onion mixture to the slow cooker. In Step 4, cover and cook until beef is tender, 4½ to 5 hours on High or 7 to 8 hours on Low. In Step 5, pour the liquid into a medium saucepan and continue as directed.
Make Ahead Tip: The pot roast will keep, covered, in the refrigerator for up to 2 days. Reheat meat slices and sauce, covered, in the oven, microwave or on the stovetop.
Ingredient Note: Although it is not the leanest cut of beef, chuck is still our choice for pot roast because it doesn't dry out during braising. You will find pockets of fat as you carve it, but they are easy to remove.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
Recipe taken from Eatingwell.com All Rights Reserved