Coffee Braised Roast W Caramelized Onions Serrano Gravy
Warm up your kitchen with the bold, savory flavors of this Coffee Braised Roast with Caramelized Onions and Serrano Gravy. This hearty recipe transforms a tender beef chuck roast into a melt-in-your-mouth centerpiece, thanks to a rich braising liquid infused with robust coffee, beef broth, and a hint of brown sugar for balance. The magic lies in the layers of flavor—from the deeply caramelized onions to the subtle heat of serrano peppers that punctuate the luscious gravy. Perfect for cozy dinners or special gatherings, this dish pairs beautifully with creamy mashed potatoes or rustic roasted vegetables. Ready in just over 4 hours, most of it hands-off, this recipe is a satisfying blend of indulgence and spice that will leave your guests asking for seconds.
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 2 medium, thinly sliced yellow onions
- 4 minced garlic cloves
- 2 cups strong brewed coffee
- 1 cup beef broth
- 1 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 4 sprigs fresh thyme
- 2 thinly sliced serrano peppers
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels. Season the roast on all sides with kosher salt and black pepper.
In a large Dutch oven, heat the olive oil over medium-high heat. Sear the roast for 4-5 minutes per side until it’s deeply browned. Remove the roast from the pot and set aside.
Reduce the heat to medium, add the sliced onions to the pot, and cook for 8-10 minutes, stirring occasionally, until they are golden and caramelized.
Add the minced garlic to the onions and sauté for 1 minute until fragrant.
Pour in the brewed coffee, beef broth, brown sugar, apple cider vinegar, and Worcestershire sauce. Stir to combine and scrape up any browned bits from the bottom of the pot.
Return the roast to the pot, along with any juices it released. Add the thyme sprigs and sliced serrano peppers.
Cover the Dutch oven with a tight-fitting lid and place it in the preheated oven. Braise the roast for 3-4 hours, or until the meat is fork-tender.
Once the roast is done, remove it from the pot and set it aside to rest for 10 minutes. Meanwhile, strain the liquid in the pot into a bowl, removing the thyme sprigs and solids.
In the same pot, melt the unsalted butter over medium heat. Whisk in the flour to make a roux and cook for 1-2 minutes until golden.
Gradually whisk the strained braising liquid back into the pot to create the serrano gravy. Simmer for 5-7 minutes, stirring frequently, until thickened.
Slice the roast and serve it with the serrano gravy drizzled on top, along with a side of caramelized onions.
Nutrition Facts
Calories |
4112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.3 g | 417% | |
| Saturated Fat | 127.6 g | 638% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1083 mg | 361% | |
| Sodium | 3132 mg | 136% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 21.2 g | ||
| Protein | 254.1 g | 508% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 4724 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
