Coffee Braised Pot Roast with Caramelized Onions and Spinach Salad with Maple Balsamic Vinaigrette

January 19, 2011

Last night Dan prepped a chuck roast and closely followed EatingWell's recipe for Coffee Braised Pot Roast with Caramelized Onions. He did a great job; the only thing I did was brew the "strong coffee", which was as simple as microwaving some water and adding instant decaf. He followed the modified directions at the end of the recipe for using a crock pot to the letter. I was so proud. We set the crock pot on low since it would be cooking more than 8 hours.

We were concerned that there wasn't much moisture in the crock pot but it smelled absolutely fabulous. I went to bed knowing I'd be smelling the wonderful fragrance from the crock pot all day long. I knew it wasn't going to be easy, but I resisted taking a taste the whole day long. I simply turned the dial from low to warm and waited patiently for dinner time.

That is where I went wrong; I should have given into temptation. If I had, I would have tasted how good it was and taken it entirely off the heat. My reward for patience was a dry pot roast.

Coffee Braised Pot Roast with Caramelized Onions and Spinach Salad with Maple Balsamic Vinaigrette

It looked good and it was falling apart, but it certainly wasn't moist. Luckily, the recipe includes gravy. The gravy was by far the best gravy I've ever made (which doesn't say a whole lot considering I've made a lot of lousy gravy). The gravy's balsamic flavor definitely made up for the dry roast.

To accompany the roast, I opted to make EatingWell's recipe for Maple Balsamic Vinaigrette. Personally, I can't get enough balsamic so it seemed the way to go. A little bit of spinach plus some grape tomatoes makes for a tasty little salad. I'm already looking forward to salad tomorrow. As Gaetano put it, "The dressing makes it worth eating." and he's not a big fan of salads.

We finished off our evening watching The Biggest Loser. After watching that I couldn't bring myself to make dessert. It just didn't feel right. Tomorrow perhaps...


January 20, 2011, 9:17 AM
Todd Sharp

Was the roast super lean? If so that could be the reason it was so dry.

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