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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
Serves 6-8
Ingredients
- 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
Directions
- 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?
You browned it frozen? Does that work out ok?
Yes, it was fine – you could skip it, but I think it seals in the flavor when you do it. (Or something like that ;-))
I love the idea for yom tov BUT how do you work out cooling it and slicing it if you want to use it soon after returning home from davening?
I’m going to be making the tangy spiced brisket from Smitten Kitchen. Super easy and delicious.
Did you cook your vegetables in the crock pot with your meat? If you haven’t, do you suppose it would work?
I’m a novice roast maker…Is there enough liquid in there?
Thank you thank you thank you!!!! I made this for Rosh Hashanah and it turned out AMAZING!!!! And it was so super easy, I couldn’t believe it!
YAY! I’m so happy to hear that. It really is scrumptious!
Would this work in a regular oven? I don’t have a slow cooker.