Looking to make your life a little easier during this harried season of chagim?
Slow cookers can save a lot of sanity, time, money and even heat in the kitchen. If you are leaving yours on, here’s a fairly simple and exquisitely delicious recipe for coffee braised pot roast.
I shared this recipe last year, but it’s good enough to bear repeating. As for side dishes, I served mine with roasted potatoes, parsnips and carrots, but it would also be great with a rice or quinoa pilaf.
Coffee Braised Pot Roast
Adapted from Joy of Kosher
- 1 (4-pound) beef roast, trimmed of fat (mine was mostly frozen when I put it in – but you can use fresh/defrosted as well)
- 1/2 teaspoon salt, or to taste
- Ground pepper to taste
- 4 teaspoons extra-virgin olive oil, divided
- 2 large onions, halved and sliced thin (4 cups)
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary or 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.
Will you be using your slow cooker for your Rosh Hashana cooking? What will be in yours?