Post by chief_cook2 on Nov 8, 2002 13:35:36 GMT -6
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
1 (3oz) can sliced mushroom,drained
4 cloves Garlic, minced
2-3 medium carrots,sliced
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
Season the beef roast with salt and pepper to taste. In a large heavy
skillet, warm one tablespoon of olive oil over medium-high heat. Add the
beef roast and sear the outside until browned on all sides. Can
take up to 5 minutes on each side. Transfer the roast to a 3-1/2-quart
slow cooker.
Add the remaining tablespoon of oil to the same skillet and reduce the
heat to medium. Sauté the onions, stirring, for about 7 minutes or until
they are soft and golden. Add the garlic and thyme; sauté,<br>stirring, for abut a minute more. 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.
Add the carrots and mushrooms.
Cover and cook on high setting until the beef is tender, but not yet
falling apart (usually about 4 1/2 hours). Transfer the beef to a clean
cutting board and tent with foil to maintain its heat. Let the roast
rest for about 10 minutes.
Meanwhile, 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.
In a small bowl, blend together the cornstarch and water. Add the
mixture to the saucepan and cook, whisking constantly, until the gravy
has thickened slightly. Season with salt and pepper to taste.
Remove the twine from the roast beef and carve. Serve warm with the
gravy.