Tuesday, October 26, 2010

Coffee Braised Pot Roast with Roasted Veggies

My husband and I have recently started buying our beef from a private farm in West Virginia. The beef is organic, free range, grass fed beef but since it's from a private farmer and not once of these larger farms the price is excellent. And the quality- it's the best beef I have ever had in my life! I will never buy beef from a grocery store again. This time around we split a whole cow with my parents so I currently have a deep freezer full to the top of several different cuts of beef.

Tonight I wanted to make a roast, but I never make just plain pot roast. I have a few different recipes I love ( I will share them all) but I think this is one of the best. I got it from Eating Well Magazine and it's definitely one we will be making again. The special ingredient is 1/2 cup strong brewed coffee. Since we always make coffee in the morning, this is something I always have on hand.


1 arm roast ( you could use a chuck roast too)
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
2-4 teaspoons extra-virgin olive oil
2 large onions, halved and thinly sliced
4 cloves garlic, minced
1 teaspoon dried thyme
1/2 cup strong brewed coffee
2 tablespoons balsamic vinegar
2 tablespoons cornstarch mixed with 2 tablespoons water

1.Season beef with salt and pepper. Heat 2 teaspoons oil in a large pan over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Place in slow cooker

2. Add onions to the pans, reduce heat to medium and cook 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. Pour over the meat in the slow cooker.

3. Set slow cooker on high for 4 hours.

4. To make gravy- bring juices from beef to a boil in a small pot over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Add salt and pepper if desired. You can strain out the onions if you want.

For variety I served this with Roasted Carrots and Cauliflower with Thyme, Roasted Potatoes with Rosemary, and a cucumber and tomato salad with a balsamic and olive oil dressing.
Carrots and cauliflower:
toss cut carrots and cauliflower with Extra Virgin Olive Oil, salt, pepper, and dried Thyme. Coat baking sheet with cooking spray and spread veggies out on sheet. Roast in a 400 degree oven for about 30 minutes, or until the veggies start to brown slightly.
Red potatoes:
cut potatoes into chunks, toss with olive oil, salt, pepper, and either dried or fresh Rosemary. Roast in a 400 degree oven for about 30-35 minutes.

(A side note for Moms- my kids both cleaned their plates tonight and even the 4 year old asked for a second helping of the meat and cauliflower so that makes this a kid friendly recipe in my book!)


  1. Hi Steph,
    Do you think this one recipe would turn out ok in the crockpot?

  2. Yes! I make this in a crockpot- I just call mine a slow cooker since Crock Pot is a brand name. :-)