|YIELD 8 Servings| PREP 20 min |TOTAL 2Hr 20 min|
3 pounds of Chuck roast
1 tablespoon of Vegetable Oil
2 Onions (thinly-sliced)
2 cups of Beef broth
2 cups of Coffee
1 tablespoon of Balsamic Vinager
2 Bay Leaves
2 Fresh thyme
1/4 teaspoon of Salt
1/4 teaspoon of Ground black pepper
1 tablespoon of All-Purpose Flour
1 tablespoon of Water
Season the beef with salt and pepper.
Heat the oil in a pan
Add the beef and brown on all sides and set aside.
Add the onion to the pan and saute until tender, about 3-5 minutes
Add the beef stock and deglaze the pan
Add the beef back to the pan along with the coffee, balsamic vinegar, bay leaves and thyme and bring to a simmer.
Cover and transfer to a preheated 325F over and bake until fork tender, about 3-5 hours.
Set the beef aside, cover and let cool
Strain the solids from the gravy and skim off the fat.
Add the flour and water mixture and simmer until it thickens, a few minutes
Season the gravy
Reduce coffee down before adding gravy