browser icon
You are using an insecure version of your web browser. Please update your browser!
Using an outdated browser makes your computer unsafe. For a safer, faster, more enjoyable user experience, please update your browser today or try a newer browser.

Recipes: Espresso-braised pot roast

Posted by on March 28, 2007

Serves 2, with leftovers

Cooker: 3-quart

Setting and cook time: Low for 8 to 9 hours

  • 1 1/2 pounds boneless chuck roast, trimmed of as much fat as possible and blotted dry
  • 1/4 teaspoon salt, or to taste
  • Freshly ground black pepper to taste
  • 1 large yellow onion, thinly sliced
  • 1 tablespoon olive oil
  • 1/3 cup strong brewed coffee or espresso
  • 2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons cornstarch mixed with 1 1/2 tablespoons water

    • Rub all sides of roast with salt and pepper. Place onion in bottom of slow cooker and toss with olive oil. Place meat on top of onion. Add coffee and vinegar. Cover and cook on “low” for 8 to 9 hours, until tender.

    Transfer beef to cutting board, tent with foil, and let rest for about 10 minutes. Meanwhile, skim fat from braising liquid in crock. Transfer liquid to saucepan and bring to a boil over medium-high heat. Add cornstarch mixture and cook, whisking, until gravy thickens slightly, about 1 minute. Carve beef and serve hot with gravy.

    From “Not Your Mother’s Slow Cooker Recipes for Two” by Beth Hensperger (Harvard Common Press)

    Related posts:

    1. Recipe: Espresso Spiked BBQ Braised Short Ribs with Spicy Roasted Sweet Potatoes
    2. Recipes: Espresso Granita With Whipped Cream
    3. Recipe: Coffee Brown Sugar Glazed Shrimp with Ginger and Chili Flakes
    4. Recipes – Chocolate Espresso Torte
    5. Recipes: Coffee Cake With Cracked Coffee Beans

    Leave a Reply