Coffee Braised Pot Roast With Caramelized Onions Recipes

Steps:

• Place half of the onions in a 5-qt. slow cooker. Top with garlic and half of the beef. Top with remaining onion and beef. Combine coffee and soy sauce; pour over beef. Cover and cook on low until meat is tender, 9-10 hours. , Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high until gravy is thickened, 30 minutes.

Steps:

• Season roast with salt and pepper.
• Heat 2 teaspoons oil in large pot over medium heat. Add roast and cook 7-10 minutes, turning, until browned on all sides. Transfer roast to crock pot.
• Add 2 teaspoons oil to pot on stove. Add onions and cook, stirring, 5-7 minutes until golden. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer.
• Add onion mixture to crock pot.
• Cover and cook until, 4 1/2-5 hrs on high or 7-8 hrs on low.
• Transfer roast to plastic cutting board, tent with foil and let rest 10 minutes.
• Pour liquid from crock pot into medium saucepan skim fat from top.
• Bring liquid to boil over medium heat.
• Mix cornstarch in water & add to boiling liquid. Cook, stirring with whisk 1 minute till sauce thickens into gravy.
• Add black pepper and remove serrano peppers. Carve roast and serve with gravy.

Steps:

• Preheat oven to 325°F.
• In a large Dutch oven, heat 2 teaspoons olive oil over medium heat. Sauté the onions and garlic until softened, about 10 minutes. Remove from pan and set aside.
• Heat the remaining oil over medium-high heat and 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 oven and cook 1 hour and 40 minutes. Baste occasionally.
• Remove the roast from pan and let rest 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.