Tuesday, April 2, 2013
Lock-N-Load Java Double Tap Braised Pot Roast
The coffee in this recipe gives the gravy a delicious and rich flavor.
Lock-N-Load Double Tap Braised Pot Roast
by Susan Whempner
adapted from a recipe found on Delish.com
1 3-4 pound beef chuck roast
1 teaspoon kosher salt
3/4 teaspoon freshly ground pepper
2 Tablespoons olive oil, divided
1 1/2 large onions, sliced thin
3 large cloves garlic, minced
1 teaspoon dried thyme
3/4 cup brewed Lock-N-Load Java Double Tap Special Reserve coffee
2 Tablespoons balsamic vinegar
2 Tablespoons cornstarch mixed with 2 Tablespoons water
Preheat the oven to 300°F. Season both sides of the roast with salt and pepper. In a Dutch oven or other large, heavy pot with a tight fitting lid, heat 1 tablespoon olive oil over medium-high heat. Sear all sides of the roast until nice and brown (about 5 to 7 minutes). Remove the roast from the pot and set aside on a plate. Add the remaining tablespoon of olive oil to the pot, add the onions, reduce the heat to medium and cook for about 5 to 7 minutes, or until caramelized. Now add the minced garlic and dried thyme to the onions and cook for 1 minute longer. Stir in the coffee and balsamic vinegar, bring to a quick boil and turn off the heat. Return the roast to the pot and spoon some of the onions over it. Cover with the lid and place in the oven. Braise until fork-tender but not falling apart (about 2 1/2 hours). Transfer the roast to a cutting board, cover with foil and let it rest for about 10 minutes. Bring the braising liquid to a boil over medium heat and then whisk in the cornstarch/water mixture. Cook for one minute, season with salt and pepper to taste. Slice the roast and serve with the gravy.
Tip: If you have any leftovers, shred the beef, add to remaining gravy and heat through. Spoon over rice...quick, easy and fantastic!