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Pot Roast with Caramelized onion Gravy (Crock Pot)

I love walking in the door to the aroma of dinner cooking in the crock pot. It makes life so much easier on a busy day. Choose your favorite cut of beef roast, I usually buy a rump roast or a bottom round roast and trim off all the fat. You start by browning the roast on all sides before placing it in the crock pot. Caramelizing the onions creates a sweetness that adds a nice balance to the balsamic vinegar in the gravy. The secret ingredient in this recipe is coffee! The roast and gravy do not taste like coffee in fact I asked everyone at dinner last night if they could tell me what the secret ingredient was and no one got it right. What they did say is that it was delicious. That was all I needed to hear! The recipe says it makes 10 servings but remember that these are small portions for calorie control. If you are feeding men or teenagers they are going to need a double serving. The gravy is delicious over some mashed potatoes.

Pot Roast with Caramelized onion Gravy  (Crock Pot)

  • 4 pounds beef bottom round roast or chuck roast
  • 1 tablespoon  olive oil
  • 2 medium  onions — diced
  • 4 cloves  garlic cloves — minced
  • 1 teaspoon  thyme
  • 1/2  cup strong coffee — or use 1 teaspoon instant expresso dissolved in 1/2 cup water
  • 2  tablespoons  balsamic vinegar
  • 2  tablespoons  cornstarch
  • 2  tablespoons  water

Season beef with salt and pepper. Heat 1/2 tablespoon oil in a large skillet, over medium high heat add beef and brown on all sides. Transfer to a 4 qt slow cooker.

Add the remaining 1/2 tablespoon oil to the skillet.  Add onions, reduce heat to medium and cook, stirring often until onions are softened and golden, 5-7 minutes.  Add garlic and thyme, cook stirring for 1 minute. Stir in coffee and vinegar, pour onion mixture over beef.

Cover with lid, cook on high for 4 -5 hours or until beef is tender but not falling apart. Transfer beef to a platter or cutting board, tent with foil, let rest for 10 minutes before slicing.

Meanwhile, mix cornstarch with water and if your crock pot is hot enough (mine is) add the cornstarch mixture to the juices in the crock and stir, let it cook on high to thicken. If your crock pot is not hot enough then remove the juices to a saucepan, add the cornstarch mixed with water and bring to a boil over medium heat, whisking until the gravy thickens, about one minute. Taste and season with additional salt and pepper if needed. At this point I like to add 1/2 tablespoon balsamic vinegar.

Carve the beef and serve with gravy.

Serves: 10,   Serving Size:  3 ounces beef and 1/3 cup gravy

252 Calories; 12g Fat;  trace Dietary Fiber; WWPP 6

Adapted from Eating Well


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2 comments

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  1. Marisa (Loser for Life) says:

    Thank you, Tami! I will definitely try this! It looks amazing!

    I have 2 other crockpot “try-outs” for this week, too! The husband is SO SCARED! LOL!

  2. Tami says:

    Marisa, let me know how you like it. The roast really does come out moist and tender, of course some of that depends on your cut of meat and how long you cook it.

    I love using the crock pot and through trial and error have discovered some winning recpes.

    Tell hubby not to be SO SCARED, it’s an adventure!

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