Coffee Braised Pot Roast With Onion Sauce

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A tasty pot roast with a rich sauce. serve with potatoes and steamed carrots. the vinegar added to the gravy gives it a sauerbraten" flavor and can be omitted if desired."

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Steps

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Preheat oven to 325f.

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In a large dutch oven , heat 2 teaspoons olive oil over medium heat.

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Saut the onions and garlic until softened , about 10 minutes.

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Remove from pan and set aside.

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Heat the remaining oil over medium-high heat and brown the beef on all sides.

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Spoon the onions around the roast and pour in the coffee and broth.

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Add the salt , pepper , thyme and bay leaf.

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Bring to a boil and cover.

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Put the pot into oven and cook 1 hour and 40 minutes.

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Baste occasionally.

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Remove the roast from pan and let rest 15 minutes.

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Remove the onions from the pan with a slotted spoon and set aside.

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Discard the bay leaf.

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Degrease the liquid.

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Mash together the butter and flour.

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Bring the liquid to a boil and slowly whisk in the butter mixture.

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Simmer the sauce 10 minutes.

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It should be slightly thickened.

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Stir in the onions and vinegar.

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Check the seasonings.

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Carve the roast thinly and serve with the onion sauce.

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Ingredients

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olive oil, onions, garlic cloves, top round roast, strong black coffee, beef broth, salt, ground pepper, dried thyme, bay leaf, unsalted butter, flour, red wine vinegar