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Beef

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Recipes > Main Dishes > Beef > Coffee Braised Pot Roast

Coffee Braised Pot Roast

Sick of microwave dinners? This pot roast will lend a kick to your Sunday night rituals.

Coffee Braised Pot Roast

Photo: eatingwell.com

Ingredients:

1 4-pound beef chuck roast, 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

Directions:

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.

Source: eatingwell.com

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