Coffee-Braised Roast W/ Caramelized Onions & Serrano Gravy

Mims & Squims's Note:

The coffee lends rich flavor while serranos spice it up. If you're not addicted to hot & spicy like I am, cut back on or eliminate the serranos altogether.

• Total Time: 8 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 8

• 4 lbs beef top round roast , trimmed of fat
• ½ teaspoon coarse sea salt
• ¼ teaspoon fresh fresh coarse ground black pepper
• 4 teaspoons olive oil , divided
• 2 large onions , halved and thinly sliced (4 cups)
• 4 serrano peppers , whole, seeds removed
• 4 garlic cloves , minced
• 1 tablespoon fresh thyme , chopped
• ½ cup strong brewed coffee
• 2 tablespoons red wine vinegar
• 2 tablespoons cornstarch
• 2 tablespoons water

Directions:

1. Season roast with salt and pepper.
2. Heat 2 teaspoons oil in large pot over medium heat. Add roast and cook 7-10 minutes, turning, until browned on all sides. Transfer roast to crock pot.
3. Add 2 teaspoons oil to pot on stove. Add onions and cook, stirring, 5-7 minutes until golden. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer.
4. Add onion mixture to crock pot.
5. Cover and cook until, 4 1/2-5 hrs on high or 7-8 hrs on low.
6. Transfer roast to plastic cutting board, tent with foil and let rest 10 minutes.
7. Pour liquid from crock pot into medium saucepan skim fat from top.
8. Bring liquid to boil over medium heat.
9. Mix cornstarch in water & add to boiling liquid. Cook, stirring with whisk 1 minute till sauce thickens into gravy.
10. Add black pepper and remove serrano peppers. Carve roast and serve with gravy.

Reviews

[donnie27]

this is a really great and easy recipe. I love braised roasts, but was looking for a variation when I came upon this one. I didn't have serrano peppers, but used about 4 small really hot peppers from my garden. Even then it was not overly hot, so I think it is a matter of choice when it comes to the amount of peppers. I cooked mine in the oven, covered the pan with foil, at 300 degrees for about 5 hrs. The size of the roast would dictate the time, but it was falling apart and just delicious. I added 2 T. of tomato paste (just for color) but otherwise made exactly to the recipe. I will definitely make this again. I am glad to give you the first review and hope others try it too. Donna