Coffee Braised Pot Roast With Onion Sauce

Total Time
2hrs 25mins
Prep 45 mins
Cook 1 hr 40 mins

A tasty pot roast with a rich sauce. Serve with potatoes and steamed carrots. The vinegar added to the gravy gives it a "sauerbraten" flavor and can be omitted if desired.

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. In a large Dutch oven, heat 2 teaspoons olive oil over medium heat. Sauté the onions and garlic until softened, about 10 minutes. Remove from pan and set aside.
  3. Heat the remaining oil over medium-high heat and brown the beef on all sides. Spoon the onions around the roast and pour in the coffee and broth. Add the salt, pepper, thyme and bay leaf. Bring to a boil and cover. Put the pot into oven and cook 1 hour and 40 minutes. Baste occasionally.
  4. Remove the roast from pan and let rest 15 minutes.
  5. Remove the onions from the pan with a slotted spoon and set aside. Discard the bay leaf; degrease the liquid.
  6. Mash together the butter and flour.
  7. Bring the liquid to a boil and slowly whisk in the butter mixture. Simmer the sauce 10 minutes; it should be slightly thickened. Stir in the onions and vinegar; check the seasonings.
  8. Carve the roast thinly and serve with the onion sauce.
Most Helpful

4 5

Ours actually could have used another 30 minutes or so of cooking. The sauce was delicious, even though I forgot the vinegar, but it didn't thicken up the way we'd hoped. It sure did taste good, though. Thanks for posting!

3 5

This had a decent flavor, but I'm not sure about the effect of the vinegar. May try again without to compare.

4 5

My two guys had this pot roast tonight. They thought it was very good "but strange". I did it in the slow cooker also (from 12:30 to 6:00pm) and it was very tender and smelled wonderful. I forgot to add the vinegar and I don't know if that hurt their rating or not. It was on the counter but somehow didn't get into the gravy. Thanks Mikekey, 4 stars from those 2 is a top mark!