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Category: Beef
Prep Time: Cook Time: Total Time:
Makes 8 servings.
1 4-lb. beef chuck roast, trimmed of fat
salt and pepper
4 tsp. olive oil
3 onions, halved and thinly sliced (4 cups)
4 cloves garlic, minced
1 tsp. dried thyme
1/2 c. strong brewed coffee
2 T. balsamic vinegar
2 T. cornstarch
2 T. water
Preheat oven to 300°F.
Season beef with salt and pepper.
Heat 2 teaspoons oil in a Dutch oven over medium-high heat.
Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes; transfer to slow cooker.
Add the remaining 2 teaspoons oil to the Dutch oven.
Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes.
Add garlic and thyme; cook, stirring, for 1 minute.
Stir in coffee and vinegar; bring to a simmer.
Spoon over beef in slow cooker. Cover and cook until tender; 5 hours on High, or 8 hours on low.
Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.
Transfer braising liquid to a saucepan; skim of fat and bring to a boil over medium-high heat.
Mix cornstarch and water; add to braising liquid and cook, whisking, until the gravy thickens slightly, about 1 minute; season with pepper.
Carve the beef and serve with gravy.
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BEEF - ROAST - OVEN - COFFEE BRAISED WITH ONIONS
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Category: Beef
Prep Time: Cook Time: Total Time:
Makes 8 servings.
1 4-lb. beef chuck roast, trimmed of fat
salt and pepper
4 tsp. olive oil
3 onions, halved and thinly sliced (4 cups)
4 cloves garlic, minced
1 tsp. dried thyme
1/2 c. strong brewed coffee
2 T. balsamic vinegar
2 T. cornstarch
2 T. water
Preheat oven to 300°F.
Season beef with salt and pepper.
Heat 2 teaspoons oil in a Dutch oven over medium-high heat.
Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes; transfer to slow cooker.
Add the remaining 2 teaspoons oil to the Dutch oven.
Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes.
Add garlic and thyme; cook, stirring, for 1 minute.
Stir in coffee and vinegar; bring to a simmer.
Spoon over beef in slow cooker. Cover and cook until tender; 5 hours on High, or 8 hours on low.
Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.
Transfer braising liquid to a saucepan; skim of fat and bring to a boil over medium-high heat.
Mix cornstarch and water; add to braising liquid and cook, whisking, until the gravy thickens slightly, about 1 minute; season with pepper.
Carve the beef and serve with gravy.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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