Coffee Braised Pot Roast with Onion Sauce
Transform your dinner table into a comforting, flavor-packed experience with this Coffee Braised Pot Roast with Onion Sauce. Featuring a tender beef chuck roast slow-braised to perfection in a rich blend of strong brewed coffee, caramelized onions, and savory aromatics, this recipe is a masterclass in hearty, slow-cooked elegance. The coffee-based braising liquid adds depth and complexity, perfectly complemented by the silky onion sauce created from pureeing the braising mixture. Elevate your meal with fresh herbs like thyme and a touch of tomato paste for balance, while a cornstarch slurry ensures the sauce clings beautifully to every tender slice of beef. Perfect for special occasions or cozy family gatherings, serve this dish with creamy mashed potatoes or roasted vegetables for a complete, soul-satisfying dinner. Whether you're new to braising or a seasoned home chef, this recipe is a surefire way to impress!
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Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 large yellow onions, sliced
- 4 garlic cloves, minced
- 2 cups strong brewed coffee
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 3 fresh thyme sprigs
- 2 tablespoons cornstarch
- 2 tablespoons water
Directions
Step 1
Preheat your oven to 325°F (165°C).
Step 2
Pat the beef chuck roast dry with paper towels. Season it generously with kosher salt and black pepper on all sides.
Step 3
Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set it aside on a plate.
Step 4
Reduce the heat to medium and add the sliced onions to the pot. Sauté for 4-5 minutes, stirring occasionally, until the onions are softened and slightly caramelized.
Step 5
Add the minced garlic to the pot and sauté for 1 minute until fragrant.
Step 6
Pour in the brewed coffee, beef broth, and add the tomato paste. Stir well, scraping any browned bits from the bottom of the pot.
Step 7
Return the beef roast to the pot, nestling it into the liquid. Add the bay leaf and thyme sprigs on top.
Step 8
Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise for 3 hours, or until the beef is fork-tender.
Step 9
Once the beef is cooked, carefully remove it from the pot and place it on a warm platter. Tent with foil to keep warm.
Step 10
Discard the bay leaf and thyme sprigs from the pot. Use an immersion blender or transfer the onion mixture to a blender and puree until smooth to create the onion sauce.
Step 11
To thicken the sauce, mix the cornstarch with water in a small bowl to create a slurry. Stir the slurry into the sauce in the pot and simmer over medium heat until the sauce thickens, about 2-3 minutes.
Step 12
Slice or shred the beef roast and serve it with the onion sauce spooned generously over the top. Pair with mashed potatoes or roasted vegetables for a complete meal.
Nutrition Facts
| Serving size | (2508.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3911.5 |
| Total Fat 301.3g | 0% |
| Saturated Fat 113.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1020.6mg | 0% |
| Sodium 2937.1mg | 0% |
| Total Carbohydrate 55.5g | 0% |
| Dietary Fiber 8.1g | 0% |
| Total Sugars 16.8g | |
| Protein 254.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 286.4mg | 0% |
| Iron 39.1mg | 0% |
| Potassium 4906.4mg | 0% |
Source of Calories