Post by chief_cook2 on Sept 29, 2003 14:03:34 GMT -6
4-lb. boneless Round Beef Roast
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
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 sow 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,
stirring, for about 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. 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.
Serve warm with the gravy.