POT ROAST IN ONION GRAVY
Crockpot pot roast in onion gravy
Ingredients
- 4-lb. boneless Round Beef Roast, fat trimmed and twine left on
- Salt to taste
- Freshly ground Black Pepper to taste
- 2 Tbs. Olive Oil
- 2 large Onions, thinly sliced
- 4 cloves Garlic, minced
- 1 tsp. dried Thyme
- 1/2 cup Brewed Coffee OR 1 tsp. Instant Coffee dissolved in 1/2 cup boiling water
- 2 Tbs. Balsamic Vinegar
- 1 Tbs. Cornstarch
- 1 Tbs. Water
Instructions
- 1
Season the beef roast with salt and pepper to taste.
- 2
In a large heavy skillet, warm one tablespoon of olive oil over medium-high heat.
- 3
Add the beef roast and sear the outside until browned on all sides. Can take up to 5 minutes on each side.
- 4
Transfer the roast to a 3-1/2-quart slow cooker.
- 5
Add the remaining tablespoon of oil to the same skillet and reduce the heat to medium.
- 6
Sauté the onions, stirring, for about 7 minutes or until they are soft and golden.
- 7
Add the garlic and thyme; sauté, stirring, for abut a minute more.
- 8
Pour in the coffee and balsamic vinegar, and allow to warm for about a minute; then pour the mixture over the beef in the crock pot.
- 9
Cover and cook on high setting until the beef is tender, but not yet falling apart (usually about 4 1/2 hours).
- 10
Transfer the beef to a clean cutting board and tent with foil to maintain its heat. Let the roast rest for about 10 minutes.
- 11
Pour the juices from the slow cooking into a medium saucepan. Skim off the fat and bring the juices to a boil over medium-high heat.
- 12
In a small bowl, blend together the cornstarch and water.
- 13
Add the mixture to the saucepan and cook, whisking constantly, until the gravy has thickened slightly.
- 14
Season with salt and pepper to taste.