Coffee-Braised Pot Roast

Coffee-Braised Pot Roast Recipe

Coffee-Braised Pot Roast

COFFEE RECIPE OF THE WEEK – Give this recipe a try and let us know how it turns out. Know of a great recipe using coffee? We would love to hear about it.

Coffee-Braised Pot Roast with Caramelized Onions

1  4-pound beef chuck roast, trimmed of fat
1/2 teaspoon(s) salt, or to taste
Freshly ground pepper, to taste
4 teaspoon(s) extra-virgin olive oil, divided
2 large onions, halved and thinly sliced (4 cups)
4 clove(s) garlic, minced
1 teaspoon(s) dried thyme
3/4 cup(s) strong brewed coffee
2 tablespoon(s) balsamic vinegar
2 tablespoon(s) cornstarch mixed with 2 tablespoons water


Preheat oven to 300 degrees 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.

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