Cook1 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.
- 4 teaspoons olive oil, divided
- 2 medium onions, peeled and thinly sliced
- 2 garlic cloves, peeled and minced
- 4 lbs top round roast
- 1 1⁄2 cups strong black coffee
- 1 cup beef broth
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground pepper
- 1⁄4 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon unsalted butter, room temperature
- 1 tablespoon flour
- 2 1⁄2 tablespoons red wine vinegar
- Preheat oven to 325°F.
- 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.
- 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.
- Remove the roast from pan and let rest 15 minutes.
- Remove the onions from the pan with a slotted spoon and set aside. Discard the bay leaf; degrease the liquid.
- Mash together the butter and flour.
- 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.
- Carve the roast thinly and serve with the onion sauce.