Coffee Pot Roast
This pot roast is flavored with strong black coffee, along with onions and garlic. Serve this braised chuck roast with mashed potatoes or noodles.
- Serves: 8 persons
- 1(3- to 4-pound) beef pot roast, preferably a chuck roast
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1tablespoon plus 2 teaspoons extra virgin olive oil , divided
- 1large onion, halved, thinly sliced
- 3cloves garlic, minced
- 1teaspoon dried leaf thyme
- ⅔cup strong brewed black coffee
- 2tablespoons flour
- 2tablespoons cold water
Step 1Heat the oven to 325 F.
Step 2Sprinkle the chuck roast all over with the salt and pepper.
Step 3Heat the oil in a Dutch oven over medium-high heat.
Step 4Add the beef and sear, turning to brown all sides.
Step 5Remove to a plate and set aside.
Step 6Reduce the heat to medium and add the onions to the pan, along with the remaining 2 teaspoons of olive oil.
Step 7Cook, stirring frequently, until the onion begins to brown, about 7 to 9 minutes.
Step 8Add the minced garlic and thyme; cook, stirring, for 1 minute longer.
Step 9Stir in the coffee and bring to a simmer.
Step 10Put the beef back into the pot and turn to coat well with the onions and liquids.
Step 11Put the lid on the Dutch oven and transfer to the oven. Braise for about 2 hours, or until the beef is very tender.
Step 12Transfer the beef to a plate and keep warm.
Step 13Strain the liquids into a gravy separator and discard excess fat.
Step 14Put the liquids and onions back in the pot over medium heat. In a separate bowl, mix the flour into the water, then stir it into the pot. Cook, stirring, until thickened.
Step 15Taste and season with salt and pepper, as needed.
Step 16Serve the beef with the sauce.