In the Slow Cooker: Coffee Braised Pot Roast
by Mara Strom on December 5, 2011
PHOTO CREDIT

Since deciding to switch Slow Cooker Day from Sunday to Friday, I’ve ended up making a lot more meat dishes than I had originally planned for this In the Slow Cooker series. I promise, there will be a dairy recipe coming soon.

For now, though, I am beyond excited to share with you this AHHHHmazing recipe for Coffee Braised Pot Roast.

I had a pot roast in my freezer just begging for some love – and the Joy of Kosher answered the call! (In fact, I have yet to try a recipe on JOK that hasn’t been great.)

The flavor was exquisite (did I just write that?), but still mild.  I am not a coffee drinker, so don’t worry that this is going to taste like java – it doesn’t!

I served it with roasted potatoes, parsnips and carrots – but it would also be great with a pilaf. We were four adults and five kids and there wasn’t a bit left!

Coffee-Braised Pot Roast 

Ingredients

  • 1 (4-pound) beef roast, trimmed of fat (Mine was still mostly frozen when I put it in the slow cooker. This is the second time I’ve done this – and it’s been fine. I haven’t even needed to increase the cook time.)
  • 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 rosemary (the original recipe calls for thyme)
  • 1/2 cup strong brewed coffee
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons cornstarch or potato starch mixed with 2 tablespoons water

Directions

  1. Season beef with salt and pepper. Heat 2 teaspoons oil in a (very) large skillet over medium-high heat. Add beef and cook, turning until well browned on all sides, 5-7 minutes. Transfer to the crock of the slow cooker.
  2. Add remaining oil to the pot and saute onions for 5 minutes until translucent. Add garlic and rosemary and saute for another minute.
  3. Stir in coffee and vinegar and bring to a quick boil. Pour over the roast in the crock.
  4. Cook on high for 4-5 hours, or on low for 7- hours.
  5. Remove liquid from slow cooker and bring to a boil over medium-high heat. Meanwhile, mix cornstarch with water. Add to the liquid, whisking constantly, until the gravy thickens.
  6. Remove beef from slow cooker and let cool. Carve and serve with gravy.

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