Coffee-Braised Roast W/ Caramelized Onions & Serrano Gravy
- Reviews 1
Ready In: 8 hrs 20 mins
Serves: 8
Ingredients
- 4 lbs beef top round roast, trimmed of fat
- 1⁄2 teaspoon coarse sea salt
- 1⁄4 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
- 1⁄2 cup strong brewed coffee
- 2 tablespoons red wine vinegar
- 2 tablespoons cornstarch
- 2 tablespoons water
Directions
- Season roast with salt and pepper.
- 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.
- 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.
- Add onion mixture to crock pot.
- Cover and cook until, 4 1/2-5 hrs on high or 7-8 hrs on low.
- Transfer roast to plastic cutting board, tent with foil and let rest 10 minutes.
- Pour liquid from crock pot into medium saucepan skim fat from top.
- Bring liquid to boil over medium heat.
- Mix cornstarch in water & add to boiling liquid. Cook, stirring with whisk 1 minute till sauce thickens into gravy.
- Add black pepper and remove serrano peppers. Carve roast and serve with gravy.
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