- r
- • 4-pound chuck roast, trimmed of fat r
- • 2 tablespoons extra-virgin olive oil, divided r
- • 2 onion, thinly sliced r
- • 4 cloves garlic, minced r
- • 1 teaspoon dried thyme r
- • 3/4 cup strong brewed coffee r
- • 2 tablespoons balsamic vinegar r
- • 2 tablespoons cornstarch r
- • 2 tablespoons water r
- • Salt and pepper, to taste r
Preheat your oven to 300 degrees F. Season the chuck roast with salt and pepper.
rHeat one tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef on all sides, and then transfer it to a plate.
rAdd the remaining oil to the pot, along with the onions. Reduce the heat to medium and cook for five to seven minutes, or until the onions are soft and golden. Add the garlic and thyme and cook for another minute. Pour in the coffee and vinegar and bring the mixture to a simmer. Add the beef back into the pour and spoon some onions and juices over it. Cover the pot and transfer to the oven.
rAllow the beef to braise for 2.5 to three hours until it's fork-tender. Remove the beef from the pot and let it rest for 10 minutes. Skim the fat from the top of the braising liquid, and then bring the remaining liquid to a boil. Combine the cornstarch and water, and then add it to the pot. Cook until the gravy thickens, and then season it with pepper. Serve the beef with the gravy.
