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
- 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
- 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.
- Add remaining oil to the pot and saute onions for 5 minutes until translucent. Add garlic and rosemary and saute for another minute.
- Stir in coffee and vinegar and bring to a quick boil. Pour over the roast in the crock.
- Cook on high for 4-5 hours, or on low for 7- hours.
- 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.
- Remove beef from slow cooker and let cool. Carve and serve with gravy.