Coffee-Braised Roast W/ Caramelized Onions & Serrano Gravy

"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."
photo by JelsMom photo by JelsMom
photo by JelsMom
Ready In:
8hrs 20mins




  • 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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  1. 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



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