Coffee-Braised Pot Roast with Caramelized Onions

Ingredients 

 1 4-pound beef chuck roast, trimmed of fat

 1/2 teaspoon salt to taste 

 Freshly ground pepper, to taste

 4 teaspoons extra-virgin olive oil, divided

 2 large onions, halved and thinly sliced (4 cups)

 4 cloves garlic, minced

 1 teaspoon dried thyme

 3/4 cup strong brewed coffee

 2 tablespoons balsamic vinegar

 2 tablespoons cornstarch mixed with 2 tablespoons water      

  

  

         

                             

Directions  

1. Preheat oven to 300°F. 

 2. Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch 

oven or soup pot over medium-high heat. Add beef and cook, turning 

from time to time, until well browned on all sides, 5 to 7 minutes. 

Transfer to a plate.

 3. Add the remaining 2 teaspoons oil to the pot. Add onions, reduce 

heat to medium and cook, stirring often, until softened and golden, 

5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir 

in coffee and vinegar; bring to a simmer. Return the beef to the pot 

and spoon some onions over it. Cover and transfer to the oven.

 4. Braise the beef in the oven until fork-tender but not falling apart, 

2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and 

let rest for about 10 minutes.

 5. Meanwhile, skim fat from the braising liquid; bring to a boil over 

medium-high heat. Add the cornstarch mixture and cook, whisking, 

until the gravy thickens slightly, about 1 minute. Season with pepper. 

Carve the beef and serve with gravy.