STEROID
03-12-2012, 12:43 AM
Coffee-Braised Roast W/ Caramelized Onions
http://img846.imageshack.us/img846/7536/48103955.jpg (http://imageshack.us/photo/my-images/846/48103955.jpg/)
Total Time: 8.5 hrs
Servings: 8
Ingredients:
4 lbs beef top round roast , trimmed of fat
½ teaspoon salt substitute
¼ teaspoon fresh fresh coarse ground black pepper
4 teaspoons olive oil , divided
2 large onions , halved and thinly sliced (4 cups)
4 serrano peppers , whole, seeds removed
4 garlic cloves , minced
1 tablespoon fresh thyme , chopped
½ cup strong brewed coffee
2 tablespoons red wine vinegar
2 tablespoons cornstarch
2 tablespoons water
Directions:
Season roast with salt and pepper.
Heat 2 teaspoons oil in large pot over medium heat. Add roast and cook 7-10 minutes, turning, until browned on all sides. Transfer roast to crock pot.
Add 2 teaspoons oil to pot on stove. Add onions and cook, stirring, 5-7 minutes until golden. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer.
Add onion mixture to crock pot.
Cover and cook until, 4 1/2-5 hrs on high or 7-8 hrs on low.
Transfer roast to plastic cutting board, tent with foil and let rest 10 minutes.
Pour liquid from crock pot into medium saucepan skim fat from top.
Bring liquid to boil over medium heat.
Mix cornstarch in water & add to boiling liquid. Cook, stirring with whisk 1 minute till sauce thickens into gravy.
Add black pepper and remove serrano peppers. Carve roast and serve with gravy.
Nutritional Facts
Serving Size: 1 (8oz)
Amount Per Serving
Calories 404
Total Fat 20 g
Saturated Fat 8 g
Cholesterol 138 mg
Sodium 161 mg
Total Carbohydrate 6 g
Dietary Fiber 0.7 g
Sugars 1.7 g
Protein 50 g
http://img846.imageshack.us/img846/7536/48103955.jpg (http://imageshack.us/photo/my-images/846/48103955.jpg/)
Total Time: 8.5 hrs
Servings: 8
Ingredients:
4 lbs beef top round roast , trimmed of fat
½ teaspoon salt substitute
¼ teaspoon fresh fresh coarse ground black pepper
4 teaspoons olive oil , divided
2 large onions , halved and thinly sliced (4 cups)
4 serrano peppers , whole, seeds removed
4 garlic cloves , minced
1 tablespoon fresh thyme , chopped
½ cup strong brewed coffee
2 tablespoons red wine vinegar
2 tablespoons cornstarch
2 tablespoons water
Directions:
Season roast with salt and pepper.
Heat 2 teaspoons oil in large pot over medium heat. Add roast and cook 7-10 minutes, turning, until browned on all sides. Transfer roast to crock pot.
Add 2 teaspoons oil to pot on stove. Add onions and cook, stirring, 5-7 minutes until golden. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer.
Add onion mixture to crock pot.
Cover and cook until, 4 1/2-5 hrs on high or 7-8 hrs on low.
Transfer roast to plastic cutting board, tent with foil and let rest 10 minutes.
Pour liquid from crock pot into medium saucepan skim fat from top.
Bring liquid to boil over medium heat.
Mix cornstarch in water & add to boiling liquid. Cook, stirring with whisk 1 minute till sauce thickens into gravy.
Add black pepper and remove serrano peppers. Carve roast and serve with gravy.
Nutritional Facts
Serving Size: 1 (8oz)
Amount Per Serving
Calories 404
Total Fat 20 g
Saturated Fat 8 g
Cholesterol 138 mg
Sodium 161 mg
Total Carbohydrate 6 g
Dietary Fiber 0.7 g
Sugars 1.7 g
Protein 50 g